Heat the oven and season the carrots Set the oven to 425°F (220°C). Toss the carrot coins on the sheet pan with 1 tablespoon olive oil, the cumin, a small pinch of the measured salt, and pepper. Spread in one layer with space between the pieces.

Roast until tender at the center Roast for about 25–30 minutes, turning after 15 minutes. Start checking smaller pieces around 20 minutes. A fork should enter the thickest carrot easily, and some edges should be golden. If the carrots remain firm, give them several more minutes rather than assembling early.

Hydrate the couscous During the final 10 minutes of roasting, bring the broth to a boil in the small saucepan. Remove from the burner, stir in the couscous, cover immediately, and leave for 5 minutes, or follow your package directions. Lift and separate the grains with a fork.

Warm the cooked beans Put the drained cannellini beans and 1/4 cup water in a small pot. Heat gently for about 3 minutes, stirring carefully, until warm throughout. Drain away the water. The beans are already cooked; avoid a hard boil that splits them.

Mix the dressing Whisk the remaining tablespoon of olive oil with the lemon juice, parsley, remaining salt, and a little pepper. Taste with a spoonful of couscous before adding more salt, particularly if the broth is salty.

Assemble and serve Divide the couscous between two bowls. Add the warm beans and roasted carrots, then spoon the dressing evenly over both portions. Fold gently if you want dressing throughout, or leave the carrots on top so their browned surfaces remain visible.