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When we have cookouts and dinner parties in our backyard, we’re always scrambling for side dishes with vegetables – something that can be served chilled or hot, that doesn’t take a ton of prep, and has vegetables along with a light, crave-worthy flavor. My Zucchini Cous Cous recipe is a simple, easy solution – it can be made the day before, served hot or from the fridge, and is a perfect simple side that your kids will love, even with vegetables!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Zucchini CousCous
This recipe is super simple in just a few steps – we’re going to prepare couscous just like in our Best Couscous Recipe – then soften garlic and shallot, and cook with zucchini for a simple side that is even better as leftovers!
Zucchini Cous Cous Ingredients
To make this cous cous, you will need the following ingredients:
- 2 Tablespoons Avocado Oil: A neutral, high-heat oil that provides a healthy fat for sautéing. It helps soften the shallots, garlic, and zucchini while adding a silky texture and subtle richness without overpowering flavor.
- 2-3 Shallots, Minced: Shallots bring a delicate, slightly sweet onion flavor with a hint of garlic. They add aromatic depth and a mild sweetness that enhances the savory profile of the dish.
- 3 Cloves Garlic, Minced: Garlic adds a bold, savory kick and umami richness. It deepens the flavor and complements both the zucchini and seasoning, giving the dish a warm, aromatic base.
- 1 Zucchini, Finely Chopped: Zucchini provides a tender, slightly sweet, and fresh vegetable element. It adds moisture, lightness, and a subtle earthy flavor, along with a pleasant texture contrast to the couscous.
- 1 Tablespoon Greek Seasoning: A blend of herbs and spices (often including oregano, basil, garlic powder, onion powder, and sometimes a touch of lemon). It infuses the dish with Mediterranean flair—herbal, savory, and slightly tangy.
- 1-2 Tablespoons Crunchy Garlic Nuggets (Optional): These add texture and an extra punch of roasted garlic flavor. They bring a satisfying crunch and a layer of umami richness, enhancing both flavor and mouthfeel.
- 1 Cup Couscous: The base of the dish—couscous is light, fluffy, and quick-cooking. It absorbs the flavors of the sautéed vegetables, oil, and seasoning, acting as both a filler and flavor carrier.
- 1 Cup Water: Essential for cooking the couscous, the water hydrates and softens it. If desired, swapping water for broth can add extra depth and savory notes.
Zucchini Cous Cous Instructions
After you gather your ingredients, we will use the following process:
Prep Cous Cous
Pour in the water (or broth). Bring to a quick boil, then immediately cover the pan and remove it from the heat. Let it sit, covered, for 5 minutes to allow the couscous to absorb the liquid.
Heat Herbs and Shallot
In a medium skillet or saucepan, heat the avocado oil over medium heat. Add the minced shallots and garlic.
Cook to Soft
Cook, stirring occasionally, until fragrant and softened, about 2–3 minutes.
Cook Zucchini
Add zucchini to the pan. Sprinkle in the Greek seasoning and stir to combine. Sauté for another 4–5 minutes, until the zucchini is tender.
Season
Taste vegetable mix and season accordingly – it should be very flavorful (almost too flavorful), as couscous will absorb some of the flavor. Stir in the crunchy garlic nuggets if using.
Fluff Couscous
After 5 minutes, remove the lid and fluff the couscous with a fork.
Mix & Enjoy!
Taste and adjust seasoning if needed, adding a pinch of salt or extra Greek seasoning if desired.
Tips and Tricks for Perfect Zucchini Cous Cous
Use the Right Type of Couscous: This dish is meant for Moroccan (small) style couscous, but can be adapted to use Israeli Pearl couscous.
- Regular (Moroccan) couscous cooks quickly and is perfect for this recipe.
- Pearl couscous (also called Israeli couscous) is larger and requires a longer cooking time and a slightly different method (boiling like pasta).
Sauté Vegetables First: Always sauté the shallots and garlic before adding zucchini or couscous. This unlocks their natural sweetness and gives the base of the dish a richer, more developed flavor.
Finely Chop the Zucchini: Chop zucchini into small, even pieces so it cooks quickly and blends well into the couscous without overpowering it.
Optional: Toast the Couscous Briefly toast the couscous in oil after sautéing the vegetables. Toasting enhances the nutty flavor and improves the texture, preventing it from becoming mushy.
Use Proper Liquid Ratio: For regular couscous, the ratio is typically 1 cup liquid to 1 cup couscous.
Boil, Remove From Heat, and Cover: Boil the liquid, add couscous, remove from heat, and cover to steam. This method keeps the couscous fluffy.
Season in Layers: Season the vegetables while sautéing and taste the couscous after cooking to adjust seasoning as needed.
Season: A pinch of salt, extra Greek seasoning, or a squeeze of lemon juice can brighten the final dish.
Don’t Overcook the Zucchini: Zucchini should be tender but still slightly crisp. Overcooking it will make the dish watery and heavy.
Fluff the Couscous with a Fork: After steaming, fluff couscous gently with a fork instead of stirring aggressively. This separates the grains and keeps the dish light and airy.
Optional Add-ins for Extra Flavor
- Crunchy garlic nuggets, toasted pine nuts, or crumbled feta can be sprinkled on top for texture and a flavor boost.
- Fresh herbs like parsley, mint, or dill add extra brightness.
Serve Warm or Room Temperature: Zucchini couscous is incredibly versatile—serve it warm as a side dish or chilled as part of a salad for a refreshing option.
What to serve with Zucchini Cous cous
Zucchini Cous Cous
Ingredients
- 2 tablespoons avocado oil
- 2 3 shallots, minced
- 3 cloves garlic, minced
- 1 zucchini, finely chopped
- 1 tablespoon Greek seasoning
- 1 –2 tablespoons crunchy garlic nuggets, optional
- 1 cup couscous
- 1 cup water, or broth, for extra flavor
Instructions
- In a medium skillet or saucepan, heat the avocado oil over medium heat. Add the minced shallots and garlic. Cook, stirring occasionally, until fragrant and softened, about 2–3 minutes.
- Add the finely chopped zucchini to the pan. Sprinkle in the Greek seasoning and stir to combine. Sauté for another 4–5 minutes, until the zucchini is tender but still slightly crisp.
- Stir in the crunchy garlic nuggets if using, adding extra texture and roasted garlic flavor.
- Add the couscous to the pan and stir to coat it with the oil and vegetable mixture. Toast for 1–2 minutes, stirring often, to enhance the couscous’s nutty flavor.
- Pour in the water (or broth). Bring to a quick boil, then immediately cover the pan and remove it from the heat. Let it sit, covered, for 5 minutes to allow the couscous to absorb the liquid.
- After 5 minutes, remove the lid and fluff the couscous with a fork. Taste and adjust seasoning if needed, adding a pinch of salt or extra Greek seasoning if desired.
- Top with fresh herbs like parsley or a squeeze of lemon juice for added brightness before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
