Crispy Za'atar Butter Bean Couscous Trays with Cucumber Feta Yogurt

Crispy za'atar butter bean couscous trays with cucumber feta yogurt 🌿🍋 This is the kind of tray dinner that feels generous without getting complicated: crisp-edged butter beans, roasted tomatoes and peppers, chewy pearl couscous, a cool cucumber feta yogurt, and a lemony herb finish. Yield: 4 servings Time: about 40 minutes Ingredients: - 2 x 400 g / 15 oz cans butter beans, drained, rinsed and patted very dry - 250 g / 1 1/3 cups pearl couscous - 300 g / 2 cups cherry tomatoes, halved - 2 roasted red peppers from a jar, drained and sliced - 3 tbsp olive oil, divided - 2 tbsp za'atar - 1 tsp smoked paprika - 1 lemon, zested and juiced, plus wedges to serve - 1 garlic clove, finely grated - Fine salt and black pepper - 220 g / 3/4 cup Greek yogurt - 120 g / 4 oz feta, crumbled - 1/2 cucumber, finely diced and squeezed lightly dry - 2 tbsp chopped mint - 2 tbsp chopped parsley or dill - 35 g / 1/4 cup toasted sunflower seeds or sesame seeds - Optional: chilli flakes, extra olive oil, baby spinach or warm flatbreads Method: 1. Heat the oven to 220 C / 425 F. Line a large baking tray with parchment. Pat the butter beans dry with a clean towel; this helps them crisp instead of steaming. 2. Toss the butter beans, cherry tomatoes and roasted peppers with 2 tbsp olive oil, za'atar, smoked paprika, lemon zest, half the grated garlic, 1/2 tsp salt and plenty of black pepper. Spread everything in one layer and roast for 18-22 minutes, shaking once, until the beans have golden edges and the tomatoes look jammy. 3. Meanwhile, cook the pearl couscous in salted boiling water until tender but still springy, usually 8-10 minutes. Drain well, then toss with the remaining 1 tbsp olive oil and a squeeze of lemon. 4. Add the couscous to the hot tray and fold gently through the beans and tomatoes. Return to the oven for 6-8 minutes so the couscous catches a few crisp spots and soaks up the roasted juices. 5. Stir the yogurt with feta, cucumber, mint, parsley or dill, remaining garlic, 1 tbsp lemon juice and a pinch of salt. Keep it thick for spooning, or loosen with 1-2 tbsp cold water for a drizzle. 6. Taste the tray and adjust with more lemon, salt or pepper. Spoon over the cucumber feta yogurt, scatter with toasted seeds and finish with extra herbs, chilli flakes and lemon wedges. Serving ideas: - Serve warm as a main with flatbreads, baby spinach or a simple chopped salad. - For extra protein, add roasted chickpeas, grilled halloumi or leftover chicken. - For a lunchbox version, pack the couscous tray and yogurt separately, then spoon the yogurt over just before eating. Storage: - The roasted tray keeps for up to 3 days in the fridge. - Reheat it in a hot skillet or oven so the beans wake up again. - Keep the cucumber feta yogurt chilled in a separate container and use within 2 days. Save this one for a bright, crunchy, herby weeknight dinner 🌿 Tasteloom.club - easy recipes for everyday cravings