1 cup chicken broth
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground turmeric
1 cup medium quick-cooking couscous
Freshly ground black pepper
1/2 cup pine nuts (optional)
2 tablespoons chopped flat-leaf parsley or cilantro (optional)
Combine the broth, olive oil and turmeric in a 1-quart saucepan. Place couscous in a glass bowl.
Heat broth to a boil. Remove from heat and pour over couscous. Cover with dinner plate or plastic wrap for 5 minutes.
Fluff the couscous with a fork and season with salt and pepper to taste. Fold in the toasted pine nuts and chopped parsley or cilantro.