Preheat the oven to 325F.

Spread the pistachios in an even layer on a sheet pan.

Bake for 7 to 10 minutes, until aromatic and slightly browned.

Let cool.

Rinse couscous in cold water.

Combine couscous and boiling broth in a bowl.

Cover tightly with plastic wrap.

Let sit for about 5 minutes, until the liquid is absorbed.

Add the cumin, coriander, salt, and pepper.

Stir and fluff with a fork.

Spread the couscous on a sheet pan.

Rake with a fork.

Let cool to room temperature.

Combine the couscous, mint, scallions, lemon juice, orange juice, orange zest, olive oil, raisins, and pistachios.

Mix well.

Adjust seasoning to taste with salt, lemon juice, or olive oil.

Serve.