Looking for a healthy yet tasty recipe that will heat you up during the cold winter? You'll have to try this new recipe that I created the other night. Zucchini is a vegetable that I have grown to love and I try to cook with often because of it's health benefits. Zucchini squash belongs to the Cucurbitaceae family or gourd family. It is rich in folate, potassium, phytochemicals, and antioxidants.


  • 1 zucchini squash diced
  • 4 prunes chopped
  • 1 cup of Israeli couscous
  • 1 small shallot or 1 small white onion chopped
  • 1 clove of garlic chopped
  • 1 tsp ground coriander
  • 1/2 tsp of red chili powder
  • 1/2 tsp of cumin seeds
  • 1/2 lime squeezed
  • 1 tsp of salt
  • 1 tbsp of extra virgin olive oil
  • 1.5 cups of water

Time: 15 minutes


Heat up a large skillet pan on medium heat. Add 1 tbsp of extra virgin olive oil. Once the oil has had a chance to heat up slightly, add garlic, shallots or white onion, coriander spice, red chili powder, cumin seeds and allow the flavor to combine. After the garlic and shallots turn golden brown, add the zucchini and sauté until it absorbs all the other flavors. Allow to cook for 3-4 minutes while stirring and then add dry couscous and sauté until it is well mixed. Keep stirring the couscous until it turns golden brown and then add 1.5 cups of water or until it the water covers the dry mixture. Add 1 tsp of salt and squeeze 1/2 lime over the wet mixture and allow to cook on medium heat for 15 minutes. Once the couscous and zucchini have been fully cooked, garnish the dish with chopped prunes to add sweetness and tanginess.

This is a spicy, sweet, tangy, hearty and healthy dish! Enjoy!