- Bring water to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand for 5 minutes.
- Fluff with a fork. Uncover; let cool for 10 minutes.
- Put cooked couscous, canned cherries, carrots, cucumbers, green onions and almonds in a large mixing bowl; mix well.
- Combine vinegar, olive oil and mustard; mix well. Pour over couscous mixture, stirring to coat all ingredients. Season with salt and pepper. Serve chilled or at room temperature.