1. In a small saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork, and set aside.
2. To blanch calaloo, prepare a large bowl with iced water. In a pot, bring water to boil, add calaloo, and boil for 1-5 minutes until they are vibrant in color. Plunge calaloo into the ice water.
3. Over medium heat, heat olive oil and saute shallot until translucent. Add calaloo, pineapple, coriander, salt & pepper, and red bell pepper. Cook for 6-10 minutes. Combine couscous and veggies. Serve warm.