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.
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.
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!
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!)
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
Israeli Couscous with Feta-Mint Zucchini Noodles
- 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
- 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.