Ajlouk Qura'a (Mashed-Zucchini Salad)

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 65%
  • Fat: 2.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 2.7g
  • Fiber: 1g
  • Cholesterol: 4mg
  • Iron: 0.4mg
  • Sodium: 201mg
  • Calcium: 37mg

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

  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ajlouk Qura'a (Mashed-Zucchini Salad) Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy