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In a dry, non-stick fry pan over medium-high heat, toast the pine nuts, tossing often, until golden brown, about 3-4 minutes. Be sure to watch them closely as they can burn quickly once they get hot. Set aside.
In a medium saucepan, bring 1 ¼ cup water to a boil. Stir in the couscous, olive oil and kosher salt, cover, and remove from the heat. Let stand for 5 minutes.
Fluff the couscous with a fork and stir in the sun dried tomatoes, feta cheese, chopped green onion, and pine nuts. This dish can be served warm or at room temperature.