Crispy Za'atar Courgette White Bean Couscous Bowls with Lemon Dill Yogurt

Crispy Za'atar Courgette White Bean Couscous Bowls with Lemon Dill Yogurt 🥒🍋 A bright, crunchy vegetarian bowl for when you want dinner to feel fresh but still satisfying. Hot za'atar courgette and lightly crisp white beans sit over lemony couscous, then everything gets a cool spoonful of dill yogurt, cucumber ribbons and toasted seeds. 🥣 Yield: 3-4 bowls Time: about 35 minutes Ingredients: - 2 medium courgettes, sliced into half-moons - 1 x 400 g can white beans, drained, rinsed and patted dry - 2 tbsp olive oil, plus extra to finish - 2 tsp za'atar - 1/2 tsp ground cumin - 1 lemon, zested and juiced - 1 cup couscous - 1 cup hot vegetable stock - 1 small cucumber, shaved into ribbons or thin slices - 2 tbsp toasted sunflower seeds, pine nuts or sesame seeds - Small handful dill or parsley, chopped - Salt and black pepper Lemon dill yogurt: - 3/4 cup thick Greek-style yogurt - 1 small garlic clove, finely grated - 2 tbsp chopped dill - 1 tsp lemon zest - 1 tbsp lemon juice - Pinch of salt Method: 1. Heat the oven to 220C / 425F. Put the courgette and well-dried white beans on a large tray. Add olive oil, za'atar, cumin, half the lemon zest, salt and black pepper. Toss well, then spread everything out with space between the pieces so they roast instead of steaming. 2. Roast for 22-26 minutes, shaking the tray once halfway through. You want the courgette edges browned and the beans lightly crisp on the outside. If the tray looks crowded, give it a few extra minutes rather than stirring too often. 3. While the tray roasts, put the couscous in a bowl with a pinch of salt. Pour over the hot stock, cover and leave for 8 minutes. Fluff with a fork, then stir in 1 tbsp olive oil, a squeeze of lemon juice and a handful of chopped dill or parsley. 4. Mix the yogurt with garlic, dill, lemon zest, lemon juice and salt. Taste it: it should be cold, bright and a little garlicky, because it balances the hot za'atar tray. 5. Spoon the couscous into bowls. Add the roasted courgette and beans, cucumber ribbons, toasted seeds and generous spoonfuls of lemon dill yogurt. Finish with extra herbs, lemon wedges and a small drizzle of olive oil. ✨ Serving tip: add crumbled feta, olives or pickled onions if you want it saltier and more mezze-style. Storage: keep the yogurt and cucumber separate from the couscous tray. The couscous and roasted vegetables keep well for up to 3 days; reheat gently with a splash of water, then add the cold toppings just before eating. Save this one for a crisp, lemony vegetarian dinner that works warm or at room temperature. 🌿