Drain fruit, reserving juice, set fruit aside. Add enough water to the juice to equal the liquid requirements for preparing the couscous, about 1 C. (should have 1 1/2 C. total liquid.) Bring the liquid to a boil in a sauce pan, add couscous and cook for 2 minutes. Remove from heat, gently stir in curry powder. Cover and steam for 5 minutes. Fluff with a fork and fold in the fruit and cilantro. In a 1 C. ramekin, press about 3/4 C. of the couscous mixture down with a rubber spatula. Turn upside down on dinner plate and tap lightly to unmold. Sprinkle each serving with 1 Tbs. chopped pistachios.