1⁄4 l water, saffron threads and each 1⁄2 TL cumin, cinnamon, cayenne pepper and salt in a pot. Remove from the stove. Stir in couscous and let it swell covered for about 5 minutes.
In the meantime, roughly chop the walnuts and roast them in a pan without fat, remove them. Wash the mint, shake dry and pluck the leaves from the stalks.
Loosen the couscous with a fork and pour into a bowl. Stir in lemon juice and oil. Fold in cherries and mint leaves. Season couscous again with salt, pepper and sugar. Crumble the goat cheese over it.