In a non-stick pan, add the diluted balsamic vinegar and the cherry tomatoes and stir for 5 minutes. Remove from the heat and place in a bowl.
Then, put the beans in the pan, without thawing them and cook for 3 minutes. Place them in bunches on a cutting board and cut them into very small sticks. Put them in the bowl with the cherry tomatoes. In the same bowl add the corn.
In a separate glass bowl, pour the couscous with boiling water in order to steam (according to its packaging instructions). Add salt and a little lemon pepper.
Fluff the couscous with a fork, add the onion, the peanuts and the vegetables. Add a little olive oil and mix very lightly and carefully.
On a plate place a star-shaped cooking hoop (or whatever other shape we want) and carefully fill it with the mixture. Remove the cooking hoop and decorate the dish with a few drops of balsamic, cherry tomatoes and black sesame.
*Alternatively, serve the couscous in a tall glass so that its colors show off!