1Heat oven to 375°. Spray round nonstick baking pan, 9 x 1 1/2 inches, or square baking dish, 8 x 8 x 2 inches, with cooking spray.
2Mix couscous and broth in pan; cover with aluminum foil. Bake 10 minutes; fluff with fork.
3Meanwhile, heat butter in 10- inch nonstick skillet over medium-high heat. Sauté mushrooms, cashews and bell pepper until bell pepper is crisp-tender; remove from heat. Stir in remaining ingredients. Stir vegetable mixture into couscous in pan.
4Bake pilaf, uncovered, 10 minutes longer or until couscous is slightly brown.