Preheat oven to 400. Spread pine nuts on a baking dish (I like to use a cake pan for this); bake for 5-7 minutes, or until just starting to turn golden. Watch them carefully - they will go from perfectly toasted to burnt very quickly!

In a microwave-safe dish, microwave apple juice for 1-2 minutes, or until hot. Pour over cranberries; allow to soak while fixing your couscous. (You could just soak the cranberries in warm water; the idea is to get them plumped slightly before adding them to the pilaf. I used apple juice, however, to impart a little extra flavor.) Drain.

Cook couscous according to package directions, using stock in place of water. When couscous is done, fluff with a fork and add toasted pine nuts, cranberries, and feta cheese. Serve warm or cold.