In a sauce pan, warm the 3 tablespoons of olive oil over medium heat.
Add the minced garlic and stir for 30 seconds.
Add the couscous and stir until lightly browned (about 5 minutes).
Carefully add the chicken broth and the juice of 1 lemon.
Bring to a boil.
Reduce the heat to simmer, cover the pot, stir occasionally, until the couscous is tender - about 10-12 minutes.
In a large bowl, toss the cooked couscous with the 1/4 cup of olive oil, the juice of 1 lemon, the lemon zest, salt and pepper.
Let the mixture cool.
Once the couscous has cooled to room temperature, add the fresh herbs, dried cranberries and pine nuts.
Toss to combine.