Wash vegetables. Seed pepper, chop. Slice onions. Chop cashews. Set all aside in separate containers.
Heat oil in a pot over medium-high heat. Add sweet pepper and white parts of onions; stir-fry 3-5 minutes.
Mix curry powder and salt; cook 15-30 seconds, until fragrant. Add broth; bring to a boil. Stir in raisins, cranberries and couscous. Cover; remove from heat. Let stand for 5 minutes. Mix in juice, cashews, and green parts of onions. Serve warm or at room temperature.