Minted Couscous with Currants and Pine Nuts

29 ounces chicken broth

6 tablespoons butter

3 cups couscous

1/2 cup currants

1/2 cup pine nuts -- toasted

4 green onion -- thinly sliced

1/4 cup fresh mint

2 tablespoons fresh dill -- minced

Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. COVER,let stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.