Preheat oven to 350°F. Spread pine nuts on a baking sheet and toast for 5-7 minutes until fragrant and golden, stirring halfway through. Transfer to a bowl immediately.

Melt butter in a large skillet over medium heat. Add chopped shallot and cook 3 minutes until softened. Add salt, pepper, and cumin; cook 30 seconds.

Pour in broth and bring to a boil over high heat. Remove from heat, stir in couscous, cover, and let sit for 10 minutes.

Fluff couscous with a fork. Add golden raisins, parsley, lemon juice, olive oil, and toasted pine nuts. Stir to combine and adjust seasoning to taste.