Melt butter in a large saucepan over medium-low heat.
Add pine nuts and stir until golden brown. When pine nuts are toasted, transfer them to a bowl.
Try and keep the melted butter in the pan and saute onions until golden and slightly caramelized.
Add couscous, cinnamon stick, bay leaf, and stir often until couscous browns slightly. If the pan is too dry, add another tablespoon of butter.
Add broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender. Cook couscous for about 5-7 minutes.
Remove from heat and stir in pine nuts, dried cranberries, and lemon juice. Once couscous cools, add fresh basil.
Season with pepper to taste.