1. Bring chicken broth, olive oil, and salt to boil in a medium saucepan. Add couscous to broth, then remove pan from heat and cover. Let sit for 5 minutes.
2. While couscous sits, toast pine nuts in a small frying pan over medium-high heat for approximately 1 to 3 minutes, tossing the nuts around the pan to prevent burning. Note that pine nuts brown very quickly once the pan is hot enough. Remove nuts from pan and set aside.
3. Fluff couscous with a fork. Stir in pine nuts, apricots, chutney, and parsley.
4. To serve, lightly pack a 1/2-cup measuring cup or custard cup with couscous. Flip cup over each dinner plate; couscous timbale should slide out into a compact round.
Source: Hannaford fresh Magazine, September - October 2007