Mint Couscous with Tart Cherries

Serves 4 / In Morocco, mint and couscous are bon amis. And in my house, mint and cherries, especially tart cherries (also called pie cherries), are a favorite combination. So it was inevitable all three would meet, and I am pleased to report the triumvirate is triumphant.

1 cup water
1 teaspoon olive oil
1/2 cup packed dried tart cherries (such as Montmorency), coarsely chopped
1 cup couscous
1 teaspoon crumbled dried mint leaves, or 2 tablespoons chopped fresh mint leaves
Salt and black pepper, to taste

1. Boil water in a 2-quart saucepan. Remove pot from heat and add oil, cherries, couscous, mint, salt, and pepper. Cover and let rest 5 minutes. Fluff with a fork and adjust seasoning.

Recipe adapted and reprinted with permission from Almost From Scratch by Andrew Schloss (Simon & Schuster, 2003).