Couscous nicoise

For the couscous:
1) Add the water to a small saucepan over a high heat. Add the salt, butter and the mashed garlic clove and bring to a boil. Remove the pan from the heat and stir in the couscous. Cover and leave to sit for 5 minutes. Fluff with a fork, season with pepper and additional salt, if needed, and allow to cool.

2) On a medium-size platter, pile the cooled couscous into the centre, ring it with the greens, then neatly arrange the prepared vegetables in individual segments. Drizzle with the vinaigrette and serve immediately.

For the prepared vegetables:
1) Bring a large pan of water to a boil over a medium heat and add the French beans. Blanch for 2 minutes, then remove to an ice bath and allow to cool.

For the sherry vinaigrette:
1) In a small glass bowl or jar, whisk the mustard, vinegar, anchovy paste and garlic together. Slowly drizzle in the olive oil while whisking. Add the salt and pepper and adjust seasonings, if necessary.

2) Leave to sit for 20 minutes, then whisk before serving.