Put the couscous, olive oil, balsamic vinegar, salt and pepper in a bowl and add 300ml of boiled water. Mix well and leave to stand for 10 minutes. Taste - if it is still hard, add a little water to the couscous. Stir with a fork to separate the grains.
While the couscous is resting, steam the runner beans for a few minutes till they are cooked, crisp but still green. Remove from the steamer and let them cool down on a tea cloth. Then cut them into pieces about 3cm long.
Dice the skinned tomatoes (or sundried tomatoes) and add with the runner beans and olives to the couscous. Then add the lemon juice (and zest), salt and pepper. Stir again and serve.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!