For the fruity couscous salad, bring the pulp from the pod, sugar and cinnamon to the boil with 200 ml of water, stirring constantly to dissolve. Add couscous, bring to a boil and let swell for at least 5 minutes. Strain couscous and let cool.
Squeeze lemon. Peel and core mango, dice finely and mix with cherries, mango juice and lemon juice. Roast pine nuts in a pan, remove from pan and let cool. Melt butter in pan, caramelize couscous and brown sugar, stirring constantly, and fry.
Mix pine nuts into couscous salad. Arrange fruit and couscous on plate.