1. Sauté the shallots in hot olive oil, until translucent.2. Add the calaloo (or spinach) and the bell peppers, sautéing for two more minutes. 3. Add coriander and diced pineapple. 4. Deglaze with the broth. 5. Gently stir and simmer on low heat for five minutes. 6. Cover with a lid, stop the fire and set your couscous aside for fifteen minutes to allow the flavors to infuse.