Bring the chicken broth to a boil in a small saucepan. Add the couscous, turn down the heat to low and simmer for about 10 minutes, until couscous is tender and all the liquid has been absorbed.
Heat the olive oil over medium heat in a small skillet. Add the curry powder and cook it for about 2 minutes until browned and fragrant. Then, add the chopped shallot, red pepper and sliced almonds. Cook until the vegetables are soft.
Finally, stir the vegetable mixture into the cooked couscous. Stir in the ¼ teaspoon of salt.