Vanilla-Berry Breakfast Pilaf

Add the water, honey, coconut oil, cinnamon stick, vanilla bean paste and salt into a medium saucepan. Bring to a boil, then add the couscous and dried cherries. Bring back up to a boil, then cover the pan, turn heat down to low and simmer until all the water is absorbed, about 20 minutes. Turn heat off, cool to room temperature, then fluff with a fork. Stir in the blueberries, almonds and ground flaxseed, and then transfer to 4 individual serving dishes. Top each with 2 tablespoons of yogurt and garnish with fresh mint leaves if desired.