Cook the couscous (2cups of water per 1 cup of couscous). Add some olive oil to the water. Simmer gently for about 6-8 minutes or until tender. If you like your Couscous softer, then you may need to add a bit of water during cooking.
Cut plum tomatoes in half and place on a baking tray. Bake in the oven in 180° for 15 minutes or until they become very juicy. Put aside.
Pour olive oil over the pan, add chopped garlic first and follow by thinly chopped chilli. Let it fry for around 1 minute.
Add butter beans and wait until they start turning golden. Add your kale, sundried tomatoes and Za’atar or or any other Palestinian herbs mix (oregano, basil, thyme, sumac, salt, and sesame seeds) then sauté for 7-10 minutes. Put aside once ready.
Transfer the cooked couscous into the bowl, mix gently with the bean and kale mix.
Serve with baked plum tomatoes and vegan cheese cubes on top. I used Cheezly, but you can also try Violife or Sheese.