2) Add the parsley, rosemary, thyme, apple, dried cranberries and almonds to the cousecous.
3) For the Vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
Cook's Note: To toast the almonds, preheat the oven to 180°C/gas mark 4. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.