Spiralizing vegetables is basically the hottest kitchen fad of the moment; essentially the new quinoa. The concept: slicing vegetables into “noodle” like formations to mimic pasta. A few weeks ago I picked up my first spiralizer at Home Goods! Exciting times!
I added zucchini noodles to my new favorite (now created twice) Israeli Couscous and Vegetable Pilaf – a personal concoction! But based on this orzo salad, so not actually groundbreaking.
- Israeli couscous
- Chicken broth
- Cherry tomatoes
- Spices – I used Penzey’s Sandwich Sprinkle and Brady Street Cheese Sprinkle
- Prepare the couscous as directed, and supplement broth for water as desired.
- Chop the tomatoes and spiralize the zucchini! It might just be me, but the spiralizing utensil is designed so that the zucchini has to be occasionally evened out to fit into the cone, so about a fourth of the zucchini was just chopped into smaller pieces. Realistically, zucchini in any form is perfectly fine for the recipe, but why not spiralize whenever possible?!
- Add the spices, tomatoes and zucchini into the couscous when it’s about halfway cooked.
- Let simmer, then enjoy!
Eat on repeat.