Couscous and flageolet niçoise

First make the dressing. Combine the lemon juice, oil, sun-dried tomatoes and pepper to taste in a screwtop jar, cover and shake well to mix. Set aside.

Put the couscous into a large mixing bowl and pour over the boiling water. Stir in the olive oil and dried herbs, then cover and leave for 5 minutes or until the couscous has absorbed all the water. Uncover, stir to separate the grains and leave to cool.

Meanwhile, steam the green beans for 3–4 minutes or until tender but still crisp. Drain, then refresh under cold running water. Cut in half.

Cut the cucumber into thick slices, then cut each slice into 4 wedges. Stir the cucumber into the couscous, together with the flageolet beans, green beans, onion and tomatoes. Add the dressing and toss gently until well mixed. Taste and add salt and pepper, if necessary (remember that the anchovies and olives will be salty).

Transfer the salad to a serving bowl. Garnish with the hard-boiled egg quarters, anchovies and black olives, and serve.