In a medium-size saucepan over medium-high heat, warm 1 teaspoon of olive oil. Add the couscous and cook stirring frequently until lightly browned and fragrant, about 3 to 4 minutes. Add the water and cover the pan with a lid. Reduce the heat and simmer until the water is absorbed, about 10 minutes.
While the couscous is simmering, make the dressing. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper, and set aside.
Heat a nonstick grill pan or large skillet over medium-high heat. Slice the chicken breasts in half lengthwise to make 4 thin fillets. Sprinkle with salt and pepper. Drizzle the remaining oil into the pan and swirl to coat. Add the chicken to the pan and cook without touching for 2 minutes. Turn the pieces over and cook for an additional 2 to 3 minutes. Remove from the heat and place on a cutting board. Chop the chicken into bite sized pieces.
Place the lettuce in a large mixing bowl. Add the cooked couscous, chicken, cranberries, and almonds. Pour the dressing over the salad and toss well to coat.