Couscous, Spinach and Green Bean Salad 

Total time: 15 minutes
    Couscous is such a good base for all sorts of vegetables and a wonderful way to use up the bits left in the fridge.  Mine tend to be non-traditional - more vegetables than couscous.  Feel free to adjust...

 Ingredients:

• 1/2 cup (3oz, 90gr) couscous
• 3/4 cup (6oz, 180ml) chicken broth
• 4oz (120gr) green beans
• 2 tbs snipped chives
• 1 tomato
• 2oz (60gr) shredded fresh spinach
• 2 tbs white Balsamic vinegar
• 3 tbs good olive oil
• 1 1/2 tsp Dijon-style mustard

 Instructions:

• Top and tail beans, cut into bite-size pieces. 
• Put a medium saucepan 2/3rd's full of water on high heat. 
• When boiling add beans and blanch for 3 minutes. 
• Drain and immediately rinse with cold water.
• Heat chicken broth to boiling.
• Put couscous in a medium bowl.
• When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
• Snip chives.
• Roughly chop tomato.
• Shred spinach: put the spinach leaves together in one hand and snip with a scissors. 
• Add vegetables and herbs to couscous and fluff with a fork.  
• Put the vinegar, mustard and oil in a small bowl. 
• Whisk well and stir into couscous.  Serve.