Fresh Cranberry and Almond Couscous Salad

In a medium saucepan, bring the vegetable broth or water to a boil. Add the couscous, stir, cover, and remove from heat. Let it steam for about 5 minutes, then fluff with a fork to separate the grains.
While the couscous is cooling, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes, stirring occasionally, until golden and fragrant. Set aside.
In a large bowl, combine the cooled couscous, dried cranberries, toasted almonds, diced cucumber, diced red bell pepper, chopped parsley, and sliced green onions. If you’re using feta cheese, add it to the bowl as well.
In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), salt, and pepper to create the dressing.
Pour the dressing over the salad and toss everything gently to combine.
Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Serving and Storage Tips: