In this Tunisian salad (pronounced aj-LUKE coo-rah-AH), served as an appetizer with bread, the rich flavoring lifts the blandness of zucchini. Harissa, a spicy North African sauce made with chile peppers and garlic, is available in specialty markets. You can use a good pinch of ground chile pepper instead. (Begin with a small dash--you can always add more.)
Yield:
8 servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese)
Nutritional Information
Calories
39
Caloriesfromfat
65 %
Fat
2.8 g
Satfat
1 g
Monofat
1.5 g
Polyfat
0.2 g
Protein
1.6 g
Carbohydrate
2.7 g
Fiber
1 g
Cholesterol
4 mg
Iron
0.4 mg
Sodium
201 mg
Calcium
37 mg
Ingredients
1 1/4 pounds
zucchini, cut into 1-inch-thick slices
1 tablespoon
fresh lemon juice
1 tablespoon
extra-virgin olive oil
1/2 teaspoon
salt
1/2 teaspoon
caraway seeds
1/2 teaspoon
ground coriander
1/2 teaspoon
harissa
1
garlic clove, crushed
1/4 cup
(2 ounces) crumbled feta cheese
Preparation
Place zucchini in a large saucepan; cover with water to 1 inch above zucchini. Bring to a boil, and cook 20 minutes or until zucchini is very tender. Drain. While zucchini is still in colander, coarsely mash zucchini with a fork; drain.
Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk. Add zucchini; toss well. Sprinkle with cheese. Serve with pita bread.
Note:
October 2001
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