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Melt butter in a large saucepan. Add onions and cook over medium-low heat for 8-10 minutes stirring occasionally, until tender but not brown. Add chicken stock, 1 1/2 tsp salt & 1/2 black pepper. Stir in 2 cups of couscous. Turn off heat and allow to steam for 10 minutes. Fluff with fork and stir in pine nuts and parsley.
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