If using an orange, peel and separate segments, and set aside. Carefully slice segments into 3-4 pieces each. If using a lemon, thoroughly wash and finely dice the entire fruit, including peel. Sprinkle with 1-2 teaspoons sugar and set aside.
Chop peppadews or red peppers.
Shell and peel pistachios and toast in a heavy pan with Ras el Hanout until nuts are fragrant and just beginning to change color. Remove from heat.
Bring stock to a boil. Stir in couscous, reduce heat, cover pot, and let sit 5 minutes. Turn off heat and fluff couscous with a fork. Gently stir in citrus pieces, peppadews, and pistachios. Add more Ras el Hanout and salt to taste.
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