In a medium saucepan, bring the water to a boil, then add the couscous. Stir, then cover and remove from the heat. Let the couscous stand for about 10 minutes, then fluff the couscous with a fork.
Place the fluffed couscous in a large serving bowl to cool.
Toast the almonds in a skillet over medium heat for 5-6 minutes until golden brown and toasted.
To the couscous, add the fresh parsley, chopped onions, toasted almonds, dried cranberries and peas. Toss to incorporate.
Meanwhile, prepare the dressing. In a large mason jar or measuring cup, whisk together the olive oil, rice wine vinegar, minced garlic, orange zest and orange juice, honey, cinnamon, curry powder and salt.
Pour the dressing over the couscous salad and stir well until incorporated. Serve warm or at room temperature.