In a large nonstick skillet, saute chicken in oil until browned on both sides. In a small bowl, combine salsa, cranberries, water, honey, garlic, cinnamon and cumin. Mix well and pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices run clear. Serve over couscous and sprinkle with almonds.
Yield: 4 Servings.