1. In 1-quart saucepan bring 1 1/2 cups water to a full boil. Remove from heat and stir in couscous. Cover and let stand, stirring occasionally, until water is absorbed, about 5 minutes.
2. In 9-inch nonstick skillet heat oil; add carrot, pepper, and scallions and cook over medium heat, stirring occasionally, until carrot is tender, about 2 minutes. Stir in raisins and apple juice and bring mixture to a boil. Reduce heat to low; stir in tomato and curry powder and let simmer until flavors blend, about 2 minutes. Stir in couscous.