• 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

Mix turmeric, cumin, cayenne, and cinnamon in a bowl, then transfer to a small pot. Add 1 1/4 cups water, saffron, and salt. Bring to a boil over high heat.

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).