Heat the oil in a large skillet over medium heat. Add the scallions and spinach and cook to soften the scallions and wilt the spinach, 2 to 3 minutes. Stir in the red pepper flakes, then add the broth and bring to a boil. Stir in the couscous and remove from the heat. Stir in the raisins, and orange zest, and season to taste with salt. Cover, and let stand for 5 minutes. To serve, sprinkle with parsley and pine nuts and toss gently to combine.
Couscous and raisins are common ingredients in Sicilian cooking. They combine well here with spinach, pine nuts, and a touch of orange, another popular Sicilian ingredient.
Recipe provided by Robin Robertson's Quick-Fix Vegetarian.