Prepare the vegetables

• Dice the onion.
• Thinly slice the zucchini.
• Peel and mince the garlic cloves.

Sauté the onion

• Add the olive oil and diced onion to a frying pan or pot over medium heat.
• Stir often until the onion is translucent.

Add zucchini and garlic

• Add the zucchini and sauté until softened.
• Add the minced garlic and sauté for another two minutes.

Cook the couscous

• Add the pearl couscous and the water or broth to the pot, then cover.
• Check every few minutes and remove the lid once the liquid is almost fully absorbed.
• Taste the couscous to check it is cooked through; if too al dente, add a little more water or broth.

Add spinach, cilantro and sundried tomatoes

• Add the chopped spinach, cilantro and sundried tomatoes and mix well.

Finish with coconut milk and nutritional yeast

• Add the coconut milk, nutritional yeast and salt to taste.
• Stir well and serve.