Heat canola oil in a 4-quart pot over medium-high heat. Add sweet pepper and white parts of green onions and cook and stir for 3 to 5 minutes or until crisp-tender.
Stir in curry powder and salt and cook and stir for 15 to 30 seconds until fragrant. Add broth; bring to boiling. Stir in couscous and raisins. Cover and remove from heat. Let stand for 5 minutes. Stir in orange juice, cashews, and green parts of green onions.