Couscous with orange and cranberries

1 cup dried couscous
1 cup orange juice
1 cup water
1 bouillon cube
1 tsp dried or 1 tbsp fresh parsley, chopped
2 teaspoons olive oil
1/2 teaspoon salt
1 teaspoons grated fresh ginger
1/2 cup dried sweetened cranberries
2 tablespoons toasted slivered almonds (optional)
1 teaspoon olive oil

Directions:

In a sauce pot, bring the orange juice, water, bouillon, parsley, salt and grated ginger to a boil. Add the couscous, olive oil and the cranberries and stir well, cover and allow to reconstitute for 10-15 minutes.

Adapted from Food.com