Palestinian Kousa Bi Zeit, or what we just refer to it as Kousa Hos(sauté) , is a simple yet flavorful dish that highlights tender zucchini with aromatic spices. Unlike kousa mahshi, which is more commonly known across the Levant, this dish keeps it light and unique to Palestine by chopping the zucchini, then sautéing it with olive oil, onion, tomatoes and spices.
If you want to try more authentic Palestinian recipes, try my chicken makloubeh, my authentic knafeh, or my Palestinian ka’ak and makrouta if you’re looking for something to snack on.
Ingredients You’ll Need
Here’s a breakdown of the essential ingredients for a traditional Palestinian kousa bi zeit. Although the dish is simple and requires a handful of ingredients, the amount of flavor in this dish is enough to last you a lifetime.
Main Ingredients:
- Zucchini (kousa): Zucchinis, the base of this dish. We usually call this kousa baladi, and in the US it’s often referred to as Mexican squash or grey squash.
- Olive oil: The base of a lot of Palestinian cooking. Opt for extra-virgin olive oil to add depth and authenticity, and get yours from Palestine for even better tasting oil.
- Garlic (optional): Garlic is almost never added, and onion is the best choice here. However, you could add a few cloves, minced or sliced thinly. Garlic adds a bold flavor that complements the mild zucchini.
- Onion: Yellow onions, finely chopped. Unlike garlic, which is hardly used, onions are a must and add a nice base of sweetness.
- Tomato: A ripe tomato, finely chopped. Tomatoes add a hint of acidity and moisture, balancing the sauté’s flavors.
Spices and Seasonings:
- Salt: To bring out the best flavors in the kousa and vegetables.
- Black pepper: Just to round out all the flavors.
- 7 spices: Common in Palestinian cooking and adds a warm, earthy note.
- Ground cinnamon: I love the addition of cinnamon here, my mom used to and it adds wonderful flavors. This is optional though.
- Onion and Garlic Powder: To add extra oomph.
- Fresh herbs (parsley): Chopped for garnish, adding a pop of color and freshness. Fun fact: Traditionally, Palestinians did NOT use cilantro for cooking. It’s a pretty new and modern invention/addition to Palestinian cooking.
The Step-By-Step Recipe
Now that we have our ingredients, let’s jump into the cooking process. This dish can be made in under 20 minutes, making it a great option for busy evenings or as a quick side dish.
Step 1: Sauté the Onions (& Garlic if Using)
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, if using. Sauté for 2-3 minutes, until the garlic becomes fragrant and the onions start to soften. Be careful not to let the garlic burn, as this can make it taste bitter.
Step 2: Add the Zucchini
Once the garlic and onions are soft, add the finely cubed zucchini to the skillet. Stir well to coat each piece in the garlic and oil. Cook for about 5-7 minutes, stirring occasionally. You want the zucchini to become tender but still slightly firm, with a bit of a bite. The key is to avoid overcooking so it retains its texture.
Step 3: Add Tomatoes and Seasonings
Add in the tomato now, along with salt, black pepper, garlic and onion powder, cinnamon, and 7 spices. The tomatoes will release some moisture, which helps blend the flavors and lightly steams the zucchini. Cook for another 3-4 minutes, until the tomatoes soften and the zucchini is fully cooked.
Step 4: Taste and Adjust
Taste your kousa sauté to check the seasoning, adding more salt or pepper if needed. You can also add a pinch of red pepper flakes if you like a bit of heat. If you sauteed on too high of a heat and your skillet is dry, add about 1/4-1/2 cup of water to help it cook and simmer. Now, lower the heat to low, and cover. Let the dish simmer together for 10 minutes until everything is softened.
Step 5: Garnish and Serve
Transfer the kousa sauté to a serving dish and garnish with fresh parsley. The herbs add color, fragrance, and a fresh taste that contrasts nicely with the earthy zucchini. Serve with khobez (pita bread) and enjoy.
Tips for the Perfect Kousa Sauté
Serve Immediately: Kousa sauté tastes best when fresh and warm, as the zucchini can become mushy if left to sit.
Choose Fresh, Small Zucchini: Smaller zucchini tend to be sweeter and have a firmer texture, which works well for sautéing.
Cook on Medium Heat: Do not cook on a high heat otherwise the dish will be dry and not cooked through. If it’s dry, add a little water to help it cook.
This dish is light yet flavorful, making it a favorite for summer meals or as a quick, nutritious side. Sautéed Palestinian kousa is celebrated for its simplicity, healthfulness, and the way it brings out the best in fresh, seasonal produce.
Some More Delicious Recipes I Think You’ll Love:
Harissa(Namoura)- Thin Basbousa
Stuffed Whole Chicken with Freekeh
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Palestinian Kousa Bi Zeit (Kousa Hos)
Ingredients
- 5 medium zucchinis often called Mexican squash or grey squash
- 4 tablespoons extra virgin olive oil
- 1 1/2 medium yellow onions finely chopped
- 2 cloves garlic finely minced (optional)
- 2 large tomatoes finely chopped
- water as needed
Spices and Seasonings:
- Salt to taste
- ½ teaspoon black pepper
- 1 teaspoon 7 spices
- ½ teaspoon ground cinnamon optional, I personally love it here
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Fresh parsley for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, if using. Sauté for 2-3 minutes, until the garlic becomes fragrant and the onions start to soften. Be careful not to let the garlic burn, as this can make it taste bitter.
- Once the garlic and onions are soft, add the finely cubed zucchini to the skillet. Stir well to coat each piece in the garlic and oil. Cook for about 5-7 minutes, stirring occasionally. You want the zucchini to become tender but still slightly firm, with a bit of a bite.
- Next, add in the tomatoes, along with salt, black pepper, garlic and onion powder, cinnamon, and 7 spices. Cook for another 2-3 minutes, until the tomatoes soften.
- Taste your kousa sauté to check the seasoning, adding more salt or pepper if needed. If you sautéed on too high of a heat and your skillet is dry, add about 1/4-1/2 cup of water to help it cook and simmer.
- Now, lower the heat to low, and cover. Let the dish simmer together for 10 minutes until everything is softened.
- Serve with khobez (pita bread) and enjoy.
