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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Ajlouk Qura'a (Mashed-Zucchini Salad)

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.)

Cooking Light OCTOBER 2001

  • Yield: 8 servings (serving size: 1/4 cup and 1 1/2 teaspoons cheese)

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.

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
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Ajlouk Qura'a (Mashed-Zucchini Salad) recipe

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