Remember when we were all spiralizing veggies like it was going out of style? I never really caught the spiralizing bug, but maybe I should have because we are loving zucchini noodles these days. I was inspired by a Hello Fresh meal we enjoyed last month to use a potato peeler to strip them into wider noodles and now we’re hooked!

For this particular recipe, I used moghrabieh pearls (also known as Israeli couscous, you can find them in the international section of your grocery store if you are in Canada) but if you are eating gluten free, you could easily substitute quinoa for a similar idea! I like to serve these alongside grilled chicken or greek meatballs, but the possibilities are endless! Experiment and let me know what works for you!

Recipe

Pesto Zucchini Noodles with Moghrabeih Pearls

Ingredients

1 1/2 cups moghrabieh pearls, uncooked
1/2 tbsp oil
1 large shallot, peeled and finely chopped
2 garlic cloves, minced
1/2 cup pesto
2 large zucchinis
1 1/2 cups vegetable broth
1/2 cup crumbled feta cheese
1/4 cup pine nuts, toasted
1 lemon, zest and juice
salt and pepper, to taste

Directions

Heat a saucepan over medium heat. When the pot is hot, add the oil and shallots. Season with salt and pepper. Cook, stirring until softened, about 5 minutes.
Add the moghrabieh pearls and stir, coating well with the shallot mixture. Add minced garlic and cook for a few minutes, until fragrant.
Once the pearls look slightly toasted, add the broth and a pinch or two of salt. Cover the pot, turn the heat to high and allow it to come to a boil. Once the pearls are boiling, reduce heat to a simmer and allow pearls to cook for about 15-20 minutes (Take a peek at them around the 10 minute mark to give them a stir.) Once pearls are tender, remove them from heat. There should still be a bit of liquid in the pot, but if it’s really watery, drain them a bit. You’ll need a little bit of the starchy liquid for your sauce!
Meanwhile, cut off the ends of the zucchini. Using a vegetable peeler, peel the zucchini into wide ribbons. Set aside.
In the bottom of a large bowl, whisk together pesto, lemon zest, and lemon juice. Add the cooked pearls and the little bit of remaining starchy broth to the pesto mixture and toss well. Add the zucchini ribbons and carefully toss to coat. Top with feta and toasted pine nuts.
Serve warm, alongside grilled chicken or meatballs.