In 2-quart saucepan, heat broth, dried cherries and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork.
In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, scallions and mint; toss well. Serve slightly warm or at room temperature.
Yields 6 servings