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Dice an onion, thinly slice zucchini, and peel and mince garlic cloves.
To a frying pan or pot on medium heat, add the olive oil, diced onion and stir often, until translucent.
After a few minutes, add the zucchini, sautéing until softened. Next, add the minced garlic and sauté for another two minutes.
Add the giant couscous and water/broth to the pot, then cover.
Check on the pot every few minutes, removing the lid when the water/broth is almost all absorbed.
Taste the couscous to make sure they are cooked through (if too al dente, add a bit more water/broth).
Add in the chopped spinach, cilantro, and sundried tomatoes and mix well.
Finally, add the coconut milk, nutritional yeast, and salt to taste.