Cranberry Cous Cous Salad

From: Allrecipes.com

A refreshing summer salad. Also good with mandarin oranges mixed in.

1 cup water
¾ cup uncooked couscous
¾ cup dried cranberries
½ cup chopped carrots
½ cup chopped seeded cucumber
¼ cup thinly sliced green onions
3 tablespoons balsamic vinegar
1 tablespoon olive or canola oil
2 teaspoons Dijon mustard
½ teaspoon salt
1/8 teaspoon pepper
¼ cup slivered almonds, toasted

1. In a saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand 5 minutes. Fluff with a fork. Cool for 10 minutes.

2. In a bowl, combine the couscous, cranberries, carrots, cucumber and green onions. In a small bowl, combine the vinegar, oil, mustard, salt and pepper. Pour over couscous mixture; mix well. Cover and refrigerate. Just before serving, stir in almonds.