Ajlouk Qura'a - Tunisian Mashed-Zucchini Salad 1 pt 2.7g carbs

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Ajlouk Qura'a - Tunisian Mashed-Zucchini Salad 1 pt

2.7g carbs

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

 

 

 

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.

 

Yield: 8 servings (serving size: 1/4 cup and 1 1/2

teaspoons cheese)

 

CALORIES 39 (65% from fat); FAT 2.8g (sat 1g,mono

1.5g,poly 0.2g); PROTEIN 1.6g; CHOLESTEROL 4mg;

CALCIUM 37mg; SODIUM 201mg; FIBER 1g; IRON 0.4mg;

CARBOHYDRATE 2.7g

 

Cooking Light, OCTOBER 2001

Formatted by Chupa Babi in MC: 10.15.01

 

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.)

 

ChupaNote: I pull this out every summer. Its a great

way to use up zucchini!!! We grill the zuchs soft

with the garlic, then follow the recipe. We eliminated

the salt, replaced the carraway with cumin seeds,

doubled the harissa and garlic. Works well with summer

squash too.

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