Couscous with Aniseed

Preparation

1. Measure 120g of couscous (1 cup). Add the same volume of boiling water. Leave to absorb the water for 4 minutes.
2. Run under cold water, using your fingers to separate the grains. Drain and season with salt and aniseed.
3. Top and tail the courgette and cut it into batons. Cut the green beans in two.
4. Cook in boiling salted water for 15 minutes. Remove the beans with a slotted spoon and then cook the courgette batons for 6 minutes.
5. Mince the fennel. Drizzle the raw and cooked vegetables with olive oil and season with fleur de sel.