Meals Matter

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Contributed By: jagraveman
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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.)

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.

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