Pour water into a medium sauce pan and bring it to boil on a stove with medium heat.
Stir in the couscous and cook until lightly tender. Otherwise, you can cook it right according to the simple directions given on the packet.
Cover the saucepan, remove it from stove and let the lightly cooked couscous stand in the warm water for 5 more minutes.
Remove the lid of the saucepan after five minutes and fluff the mixture with a large fork. Leave it uncovered until cool.
In the meantime, mix the other ingredients. Take a large serving dish or platter and place the carrots, green onions, cucumbers, and dried cherries in it. Top with the cooked couscous and toss lightly to mix up the ingredients well.
Grab another bowl and pour olive oil, balsamic vinegar, and mustard into it. Stir until these ingredients blend well and form a thick but smooth dressing.
Now, drizzle the dressing over the salad in the bowl or platter and season with some salad and ground black pepper. Stir lightly to coat the ingredients or until the salt dissolves.
Sprinkle the toasted slivered almonds all over the couscous salad and serve.