Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until golden. Add couscous, cinnamon stick and bay leaf, and stir often until the couscous browns slightly. Add the broth and the salt, and bring to a boil. Reduce the heat to low, cover and simmer until the liquid is absorbed and couscous is tender (about 10 minutes or so).
Remove the pan from heat and stir in parsley, pine nuts, lemon zest and raisins.
Notes
To toast the pine nuts, heat a skillet to medium. Add the pine nuts to the pan and stir often until they begin to turn golden. Remove the pine nuts to a bowl or a paper towel to cool.