Heat the oil in a small saucepan over medium-high heat. Chop green onion and cook, stirring often, until softened, 1 to 2 minutes. Add 1 cup water and bring to a boil.

Stir in the couscous, ½ teaspoon salt, and ¼ teaspoon pepper. Cover, remove from heat, and let stand 5 minutes. Fold in the cranberries, almonds, and lemon juice. Serve on a bed of spinach, with grapes.