Main Course · Middle Eastern · Dinner ·

Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup

Name: Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Medium zucchini, 4; Olive oil, 1 tbsp; Salt and pepper, to taste; Long-grain rice, 1 cup; Pine nuts, 1/2 cup, toasted; Canned chickpeas, 1 cup; Onion, finely diced, 1 medium; Garlic, minced, 2 cloves; Ground allspice, 1 tsp; Ground cinnamon, 1 tsp; Ground cumin, 1/2 tsp; Salt and pepper, to taste; Olive oil, 1 tbsp; Pomegranate juice, 1/2 cup; Lemon juice, 1 tbsp; Sugar, 2 tbsp; Fresh mint leaves; Pomegranate seeds

A delightful vegan version of traditional Lebanese stuffed zucchini, enhanced with pine nuts and a sweet, tangy pomegranate syrup.

4.5(525 reviews)

·By Ethan Brooks·November 10, 2025

Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup — Main Course served and photographed from above

Prep

40 min

Cook

2 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Stuffed Zucchini

For the Filling

For the Pomegranate Syrup

For Garnishes

Nutrition

Per serving

Calories: 341 kcal
Protein: 7.7 g
Carbs: 46.5 g
Fat: 19 g
Fiber: 5.8 g

Whole recipe

Total

Calories: 1362 kcal
Protein: 30.7 g
Carbs: 186 g
Fat: 76 g
Fiber: 23.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Medium zucchini 4	100	5	20	0.5	4
Olive oil 1 tbsp	120	0	0	14	0
Salt and pepper to taste	0	0	0	0	0
Long-grain rice 1 cup	200	4	45	0.5	1
Pine nuts 1/2 cup, toasted	450	9	9	45	5
Canned chickpeas 1 cup	210	11	35	3	9
Onion, finely diced 1 medium	45	1	10	0	2
Garlic, minced 2 cloves	10	0.5	2	0	0.1
Ground allspice 1 tsp	6	0	1.4	0.3	0.7
Ground cinnamon 1 tsp	6	0	2	0	1
Ground cumin 1/2 tsp	4	0.2	0.5	0.2	0.3
Salt and pepper to taste	0	0	0	0	0
Olive oil 1 tbsp	120	0	0	14	0
Pomegranate juice 1/2 cup	70	0	16	0	0
Lemon juice 1 tbsp	4	0	1	0	0
Sugar 2 tbsp	96	0	24	0	0
Fresh mint leaves	1	0	0.1	0	0.1
Pomegranate seeds	20	0	5	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Zucchini

1
Trim and hollow zucchinis
Trim the ends of the zucchini and hollow out the centers, leaving a 1/4-inch (6 mm) shell.
2
Season zucchini
Lightly season the inside of the zucchini with salt and pepper.
3
Set aside
Set aside until ready to stuff.

Preparing the Filling

1
Combine filling ingredients
In a large bowl, combine the rice, pine nuts, chickpeas, onion, garlic, allspice, cinnamon, and cumin.
2
Season mixture
Season the mixture with salt and pepper to taste.
3
Add olive oil
Stir in 1 tablespoon of olive oil for added moisture.

How to Make Vegan Lebanese Kousa Mahshi with Pine Nuts and Pomegranate Syrup

Total time: 2 h 40 min · Yields 4 servings

1
Stuffing the Zucchini
Carefully fill each hollowed zucchini with the prepared rice mixture, leaving some space at the top.
2
Making the Pomegranate Syrup
In a small saucepan, combine pomegranate juice, lemon juice, and sugar. Simmer until reduced by half.
3
Baking the Stuffed Zucchini
Place the stuffed zucchini in a baking dish with a splash of water. Cover and bake at 350°F (175°C) for 45 minutes.