Cherry Pistachio Orange Cocoa Couscous Salad

From 6 Bittersweets
Slightly adapted fromĀ Batter Licker
Serves 2 to 4, but easily doubled or tripled

1 1/2 cups water
1 Tbsp PLUS 1 tsp extra virgin olive oil, divided
2 tsp freshly grated OR frozen orange zest
Pinch of salt, plus more to taste
1 cup dry couscous
1/2 cup shelled pistachios, toasted and chopped
1/2 cup unsweetened dried cherries, chopped
1 1/2 Tbsp natural cocoa powder
1/8 tsp chili powder (optional)
2 Tbsp fresh mint, chopped
1/2 Tbsp honey

Combine water, 1 teaspoon of oil, zest, and salt in a medium saucepan and bring to a boil over medium-high heat. Stir couscous in, cover the pot, and remove from the heat. Let stand covered for about 5 minutes, then remove the lid and fluff couscous lightly with a fork.

Stir in chopped pistachios, cherries, cocoa powder, chili powder, mint, and remaining tablespoon of oil. Add salt to taste. Taste and stir in honey if you'd prefer a sweeter taste.