In a non stick skillet, brown the pine nuts and cumin seeds, set aside.
In a medium saucepan, bring the broth to a boil. Remove from the heat. Stir in the couscous, cover and let stand for 5 minutes. Fluff with a fork.
Mix in the onion, chicken, apricots, raisins, mint, pine nuts and cumin seeds.
In a small bowl, whisk together the white wine vinegar and olive oil. Add 1/4 tsp salt and black pepper to taste. Pour this dessing into the couscous mix and stir well.