Bring the water and salt to a boil in a saucepan of about 4-quart capacity. (A large pan helps the couscous grains to cook without sticking together.) Stir in the couscous, then cover the pan and remove it from heat. Let stand for just 5 minutes.

Scrape the couscous into a large bowl. Add the olive oil, then toss and fluff the couscous with a fork to separate the grains and coat them with oil. Cool to room temperature.

Add the onion, bell pepper, lemon juice, mint, and ground pepper. Stir and toss with a fork to blend the ingredients and flavorings. Taste, and add more salt if you feel it necessary. Add the cherries and walnuts, then stir and toss to combine.

Place the lettuce leaves around the edge of a serving bowl or platter, then mound the salad in the center.

Nutritional information per serving:
341 calories, 7g protein, 40g carbohydrates, 4g fiber, 396mg sodium, 0mg cholesterol, 18g total fat, 2g saturated fat.