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Add 3 tablespoons of extra virgin olive oil to a medium sauce pan and then place it over medium heat to warm for 3 minutes.
Add the garlic and let it cook for 1 minute, followed by the couscous. Cook the couscous for 5 minutes, stirring often until it's lightly browned.
Carefully pour the chicken broth in all at once, and then add ⅛ cup of the lime juice and bring it to a boil. Cover, reduce the heat and then simmer until the couscous is al dente - about 9 minutes.
Mix the cooked couscous, remaining olive oil, another ⅛ cup of lime juice, the zest, salt and pepper in a large bowl and then let it cool completely in the refrigerator.
Once cool, toss in the cranberries, almonds and herbs. Serve chilled or at room temperature.