- 1 tsp. tumeric
- 1 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1/4 tsp. cinnamon
- Pinch of saffron
- 1 tsp. kosher salt, plus more to taste
- 1 cup couscous
- 1/2 cup dried cherries
- 1/2 cup coarsely chopped roasted hazelnuts
- 1/4 cup loosely packed fresh mint leaves, finely chopped (with some left whole for garnish, optional)
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
Put couscous in a medium heatproof bowl; pour the boiling mixture over it. Cover tightly with plastic wrap, and steam for 7 to 10 minutes (any longer and the couscous will overcook). Remove plastic wrap; fluff couscous with a fork.
Add remaining ingredients; season to taste with salt and pepper. Serve.
Adapted from Paley's Place Bistro and Bar and The Paley's Place Cookbook, by Vitaly Paley and Kimberley Paley with Robert Reynolds, copyright © 2008 (with permission from Ten Speed Press).