Combine the chicken broth, saffron threads, and salt in a medium saucepan, and bring to a boil over high heat. Remove the pan from the heat. Add the couscous and stir to blend.
Sprinkle the raisins on top. Cover the pan tightly and let it stand until the liquid is absorbed and the couscous is tender, about 5 minutes.
Fluff the couscous with a fork, and mix in the pine nuts. Season with pepper to taste, and serve.