Israeli Couscous with Feta-Mint Zucchini Noodles

vegetarian
Israeli Couscous with Feta-Mint Zucchini Noodles

Israeli Couscous with Feta-Mint Zucchini Noodles

I know, I know, I know – soooooo summery. Can’t a girl dream?

Zucchini noodles haven’t made an appearance on this blog for a few weeks, so I thought I’d bring them back and with that, bring back a little bit of summery-ness.

The truth is is that I’m leaving for Florida on the 23rd to spend the holidays with my family and Lu’s family, so I’m getting all excited for the warm weather.

Israeli Couscous with Feta-Mint Zucchini Noodles

I guess it’s the Jersey girl in me, but I love being tan. Not only do I love the way my face and body look when I’m tan (tanned thighs are waaaaay more forgiving than pale ones), but I just feel better when I get that straight Vitamin D every day.

Secretly, my parents want to retire in Florida. Okay, not so secret, but my father loves boating and it’s tough to boat in New Jersey. His ideal retirement includes boating every day, so he’s slowly moving down to Florida, with the first step being the purchase of their condo.

We call them “snow birds” up here in the Northeast – you work up North when it’s manageable (not 20 degrees) and then you go down for the winter months, around December – March.

Israeli Couscous with Feta-Mint Zucchini Noodles

I’ve got to give it to my dad, he really deserves it. He started a landscaping company in my small hometown with just one truck, just driving around and asking people if they wanted their lawns mowed. He plowed snow off people’s driveways, working from 10pm – 6am during those tough winters, especially in the 90s.

He had a lot of motivation – my mother was on her way with my older brother and they had hardly any money. Long story short, he’s an extremely hard working man and I give him most of the genetic credit for my work ethic. We’re both hustlers, but we get things done!

Israeli Couscous with Feta-Mint Zucchini Noodles

So yea, I’m excited for Florida. Excited to tan, relax and spend time with my family, eating light, delicious meals like this Israeli couscous and zucchini noodle salad with feta.

You may be confused and asking yourself, “why is she using pasta pearls on a blog about spiralizing?” Well, let me explain: spiralizing has 8234 purposes and one of them is to fluff up grain dishes with big, spiral-y vegetables.

By spiralizing the zucchini into ribbons (with Blade A), you have a hearty dish, but still get to enjoy the starchy, carby-goodness of the couscous, without having to use too much (the zucchini fills up the rest of the space!)

Israeli Couscous with Feta-Mint Zucchini Noodles

So, if you’re gluten-free, grain-free, Paleo or simply don’t like couscous, take it out! You can add in quinoa or just leave it as is, without the couscous – the dressing is citrusy and refreshing, while the feta gives it that salty, creamy bite. Maybe toss in some chicken or chickpeas for protein, if you want.

Anywho, hope you enjoyed this bite of summer today!

What’s your favorite way to spruce up grains with vegetable (or fruit!) noodles?

Nutritional Information & Recipe

Inspiralized

Israeli Couscous with Feta-Mint Zucchini Noodles

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 2

Ingredients

  • 1 cup water
  • 1/2 cup uncooked dry Israeli couscous
  • 2 small zucchinis
  • 2 tablespoons coarsely chopped fresh mint leaves
  • ½ cup small cubed feta cheese
  • For the dressing:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey
  • 1/2 teaspoon grated lemon zest
  • salt and pepper to taste

Instructions

  • In a large saucepan, bring 1 cup of lightly salted water to a boil. Add in the couscous and cook for 10 minutes or according to package instructions, until tender. Drain and place in a large mixing bowl.
  • While couscous is cooking, spiralize the zucchinis, using Blade A. Trim the noodles and set aside.
  • Also, while couscous is cooking, in a small bowl, mix together the ingredients for the dressing and season with salt and pepper. Set aside.
  • Place a large skillet over medium heat and add in the zucchini noodles. Let cook for 2-3 minutes or until softened, heated and cooked to your preference. Pour the cooked zucchini into the large mixing bowl and add in the mint and feta. Pour in the dressing and toss to combine.
  • Serve immediately.

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5 comments

Laura Vano says:
I'm game! I live for the awesome weather of Palm Springs where we primarily enjoy warm weather most of the year. In fact, throw some shrimp on the grill, with this dish...yummm, I can taste it now! Have a nice holiday!
Thank you - have a nice holiday as well!!
Is there liquid to add to the zucchini when it's put in the large skillet?
Nope, zucchini noodles naturally release moisture!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...