In a large saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool.
In a bowl, combine the couscous, cherries, carrot, cucumber, onions and pine nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.
TEST KITCHEN TIP Betty likes to plump the dried cherries before adding them to the couscous. Simply cover with boiling water and let stand for 30 minutes, then drain.