In a medium-sized pot, combine the vegetable stock and turmeric. Bring to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork. Add to a large bowl with mango, onion and pine nuts.
In a smaller bowl, combine orange juice and zest, vinegar, mint, and parsley. Slowly pour in the olive oil while whisking. Pour over couscous salad and toss. Adjust for salt and pepper and serve immediately. Can be made a few hours ahead and served at room temperature.