Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 3

Calories 146

% Daily Value *
Total Fat 8g10%
Saturated Fat 3g14%
Cholesterol 10mg3%
Sodium 586mg25%
Total Carbohydrate 17g6%
Dietary Fiber 4g15%
Total Sugars 5g
Protein 4g9%
Vitamin C 27mg30%
Calcium 68mg5%
Iron 2mg10%
Potassium 496mg11%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Read More Recipe:- Boat Dip


  1. 2/3 cup Israeli couscous
  2. half of teaspoon salt
  3. 1 half tablespoons pine nuts
  4. 1 tablespoon unsalted butter
  5. 1 medium zucchini, quartered and cut into chunks
  6. 2 cloves garlic, minced
  7. 1 tablespoon kind of chopped capers
  8. 1 (15 ounce) can diced tomatoes


Bring a pot of gently salted water to a boil, upload couscous, and prepare dinner till tender, approximately 14 mins. Remove from heat.

Reserve 1/four cup cooking water, drain couscous thoroughly, and return to the pot.

Meanwhile, warmness a nonstick pan over medium-high warmness until hot. Add pine nuts and toast, stirring often, till golden brown and fragrant, 1 to 3 mins. Remove pine nuts from skillet and set apart.

Melt butter in the same skillet. Add zucchini; sauté for three to four minutes. Add garlic and capers. Cook on medium-high, stirring constantly, until aromatic, 30 seconds to at least one minute. Stir in diced tomatoes; season with salt and pepper. Cook, stirring occasionally, till barely reduced in quantity, 3 to 5 minutes.

Stir in couscous and toasted pine nuts. If the sauce seems dry, step by step add reserved cooking water, 1 tablespoon at a time, till sauce is favored consistency. Serve without delay.