1. Place macadamia nuts in an even layer in a shallow pan.
2. Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
3. Meanwhile, microwave broth and mango nectar in a medium-size microwave-safe bowl at HIGH 3 to 5 minutes or until mixture begins to boil. Place couscous and dried mango in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
4. Fluff couscous with a fork, and stir in toasted macadamia nuts, lime rind, and next 3 ingredients. Serve warm or at room temperature.
*1/4 cup chopped walnuts or almonds may be substituted.
Note: Reheat leftover couscous in the microwave, stirring in a small amount of low-sodium fat-free chicken broth as needed to moisten.