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.