Couscous with zucchini, cranberries and pine nuts (vegan)

Couscous is one of the most favorite dishes of my family.

Kids like it plain but me and my husband prefer it with the twist. Surprisingly couscous has some healthy properties in it.

For example, selenium is playing important role in our immune system and couscous is very rich with it.

In fact couscous is loaded with it! Some studies show that selenium can fight inflammations and even be helpful protecting our bodies from cancer.

This recipe is very simple but at the same time super delicious.

It consists of just a few but very tasty ingredients that elevates simple couscous to the next level. Garlic, zucchini, cranberries and pine nuts make this dish a very special and yummy treat.

Try it! Ready? Let’s go cooking!

We will need:

3 cups of cooked Israeli or regular couscous

2 zucchini

2 table spoon of dry cranberries

1 small clove of garlic

Salt and pepper to taste

Oil for the pan

Boil your couscous. Chop your garlic, I use frozen garlic pure from Trader Joe’s. You can use dry garlic too.

Chop the zucchini.

Oil your pan, add garlic, then zucchini, then – the couscous.

Toast your pine nuts on a different pan without any oil – just for 2 minutes.

Add to the mixture. Stir and let it simmer for a few minutes so all flavors can blend together.

Ready!
Enjoy!