1 package (10 ounce) plain couscous
1 cup dried cranberries
3/4 cup chopped green onions
3/4 cup chopped sweet yellow or red pepper
3/4 cups slivered almonds, toasted
1/3 cup lemon juice
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Prepare couscous according to package directions. Transfer to a large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled.
Stir in the cranberries, onions, pepper and almonds. In a small bowl, whisk the lemon juice, oil, paprika, salt and pepper. Pour over salad and toss to coat. Refrigerate until serving.