In a saucepan, bring the orange juice and water to a boil, and then stir in the couscous. Cover and remove from heat and let stand for 5 to 7 minutes, and then transfer to a large bowl.
Fluff with a fork, and add the cranberries, cucumber, parsley and green onion, mixing well.
Using a small bowl, whisk together the mustard, vinegar, honey, and garlic, and pour the dressing over the couscous, combining well, and stir in the goat cheese and pine nuts - carefully tossing together. Add the salt and pepper to taste. Serve at room tempature.