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FILL a small pan with water and salt and bring to a boil. Meanwhile remove the ends of the string beans and divide the beans into small pieces. COOK the beans for a few minutes, transfer them to a bowl and bring the water back to a boil.
To prevent the beans from being overcooked, you can add them to some cold water. COOK the couscous for about 10 minutes in the same pan, you can SEASON the water with a stock cube if you like.
DRAIN the couscous with a sieve. Meanwhile REMOVE the green and hard parts of the fennel bulbs. DIVIDE the fennel into thin slices and combine them with the string beans.
ROAST some pine nuts in a dry skillet and season them with a little bit of salt. CREATE a simple dressing by combining zest and juice of a lemon, mustard, pepper and salt.
Slowly POUR in sunflower oil while you whisk it.
COMBINE fennel, string beans, lemon dressing and couscous. DIVIDE over plates and DIVIDE some mozzarella and ham into pieces.
FINISH the salad with mint leaves and roasted pine nuts. Enjoy!