Smoky Butter Bean and Roasted Cauliflower Bowls with Chermoula

Ingredients

• 1 cauliflower
• 800 g tinned butter beans
• 400 g cooked giant couscous
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 40 g fresh coriander
• 30 g flat-leaf parsley
• 1 lemon
• 3 garlic cloves
• 5 tbsp olive oil

Method

1. 1

   Preheat the oven to 210°C. Break the cauliflower into florets, toss with 2 tbsp olive oil, smoked paprika, cumin, salt and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and slightly charred at the edges.

2. 2

   Drain and rinse the butter beans. Add to the tray for the final 10 minutes of cooking to warm through.

3. 3

   Make the chermoula by blending the coriander, parsley, garlic, lemon zest and juice, and remaining olive oil until a rough sauce forms. Season well.

4. 4

   Warm the giant couscous in a saucepan with a splash of water.

5. 5

   Divide the couscous between four bowls, top with roasted cauliflower and butter beans, then spoon over the vibrant chermoula.