In a medium saucepan, heat olive oil on medium-high. Add couscous and cook, stirring occasionally, until slightly browned, about 4 to 4 minutes. Add chicken broth, bring to a boil, then turn down heat and simmer for 12 to 15 minutes until liquid is absorbed. Transfer the cooked couscous to a large bowl and set aside to cool.
While the couscous cooks, toast the almonds and prepare the vinaigrette by combining all ingredients except olive oil in a small bowl or cruet. Whisk in olive oil to combine.
Spread almonds out on a cookie sheet and bake at 350 degrees for about 8 minutes. Set aside to cool.
Add parsley, rosemary, thyme, apple and cranberries and to the couscous. Pour the vinaigrette over the couscous, add the almonds, and toss to combine.