In a small saucepan, heat oil over medium heat. Add couscous and toast for about three minutes, stirring frequently so that it doesn’t burn. Add two and a quarter cups of water and bring to a boil. Reduce heat to simmer, cover, and cook for 10 minutes. Remove from heat and fluff with a fork. Set aside to cool.

Blend dressing ingredients with an immersion blender until smooth.

In a large mixing bowl, combine cooled couscous, avocado, edamame, peppers, red onion, cranberries, and sliced almonds. Add dressing and toss to combine.