Combine first 4 ingredients in a medium saucepan; bring to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Fluff with a fork; let cool, uncovered.
Whisk oil and vinegar; pour vinaigrette over couscous. Add almonds, green onions, and mint; toss well. Serve at room temperature or chilled over red leaf lettuce.