Palestinian Kousa Bi Zeit (Kousa Hos)
Palestinian Kousa Bi Zeit, or what we just refer to it as Kousa Hos(saute) , is a simple yet flavorful dish that highlights tender zucchini with aromatic spices. It's a hearty, healthy, and delicious vegan dish that's simple, quick & easy to make. Pair it with pita bread and dig in!
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.
Notes
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. Mexican/Grey squash is the best option to use here.
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.
Nutrition
Calories: 257kcalCarbohydrates: 18gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 419mgPotassium: 1049mgFiber: 5gSugar: 12gVitamin A: 997IUVitamin C: 69mgCalcium: 78mgIron: 2mg
Tried this recipe?Let us know how it was!