Slightly sweet, chewy dried cherries star in a colorful salad made with couscous—spiced with tumeric, saffron, cumin, and cayenne—roasted hazelnuts, and fresh mint.
Servings: Serves 4
  • 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
  • Directions
    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).


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