1 cup couscous
1/2 cup dried cherries
1 cup boiling water
5 Tbs. olive oil, divided
1 large orange bell pepper, cut into bite-sized sticks
1 large onion, halved around its equator and cut into thin slices
1 1/2 tsps. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
Salt and ground black pepper
1 16-ounce can chickpeas, drained
1/4 cup chopped fresh cilantro
3 Tbs. rice wine vinegar
3 Tbs. frozen orange juice concentrate, thawed
Place couscous and dried cherries in a medium bowl. Add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
Meanwhile, heat 2 Tbs. of the oil in a large skillet over medium-high heat. Add peppers and onions, sautéing until tender-crisp, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. Add to couscous, along with chickpeas and cilantro.
Whisk remaining 3 Tbs. of oil with vinegar and orange juice concentrate. Pour over salad; toss to coat. Cover and refrigerate until ready to serve.