For the vinaigrette, in a small bowl, whisk vinegar, oil, salt, crushed red pepper and garlic until combined. Stir in cilantro and cover and refrigerate until ready to use. For the salad, in a medium saucepan cook couscous for 1 minute in oil over medium-low heat to lightly toast, stirring frequently. Add water and reduce heat to low, and simmer covered for 10 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly. To assemble, transfer couscous to a large bowl and stir in dressing, mango, green onions, bell pepper and raisins; cover and chill for at least 1 hour. Just before serving sprinkle with almonds and feta.
