Place the chicken broth in a large pot and bring to a boil. Add the couscous, 1 tablespoon of olive oil, and salt and stir well. Cover the pot and remove from heat. Allow the covered pot to sit for 15 minutes.
Mix the vinegar and shallots with the rest of the olive oil. Seas with salt and pepper.
When the couscous is ready, fluff it with a fork. Add the pine nuts and gently mix in the vinaigrette.