350 ml hot water
450 g French beans
0.5 tsp salt
2 tbsp olive oil
0 - Juice of 1/2 a lemon
100 g cherry tomatoes, quartered
1 shallot, thinly sliced
2 tbsp basil, chopped
1 Combine the couscous and hot water in a bowl. Cover with clingfilm and leave to sit for 10-15 minutes until the water has been absorbed.
2 Heat a barbecue to a medium heat. Toss the French beans with the salt and half of the oil. Place in a grill basket. If you don’t have a grill basket, place onto a double layer of tin foil, then curl up and seal the edges to make a parcel.
3 Cook for five minutes until tender and lightly charred. Remove from the heat and combine with the lemon juice, tomatoes, shallot, basil and remaining oil.
4 Fluff the couscous with a fork and arrange on a serving dish. Spoon the bean salad over the top to serve.