Ajlouk Qura'a (Mashed-Zucchini Salad)

By Avera

Ingredients
  • Servings 8

  • 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

Directions
  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.


Nutritional Facts

Servings
1
Calories
39 (65% from fat)
Fat
2.8g (sat 1g
mono 1.5g
poly 0.2g)
Protein
1.6g
Carbohydrate
2.7g
Fiber
1g
Cholesterol
4mg
Iron
0.4mg
Sodium
201mg
Calcium
37mg

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1 reply

Avera
Avera 2008-11-09 20:33:07 -0600 Report

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.)