Moroccan appetizers Zucchini Jewish cuisine Light Tunisian cuisine

Ajlouk de courgettes (Tunisian Zucchini Salad)

Here’s a Tunisian zucchini salad that will find its place among your kémia. It’s perfect when making couscous.

Chloé Flam

Ajlouk de courgettes (Tunisian Zucchini Salad)

Ingredients

Check off ingredients as you go

    For 4 people

    • 3 medium zucchini
    • 1/2 red bell pepper

    For the dressing

    • 3 garlic cloves
    • 1 tsp harissa (optional)
    • juice of ½ lemon
    • 3 tbsp olive oil
    • ½ tsp ground coriander
    • ½ tsp ground caraway
    • Salt
    1. Wash and peel the zucchini and half bell pepper, cut into chunks and cook in a pot of lightly salted water or steam until very tender, about 15 minutes (a knife tip should come out easily).
    2. Drain then mash with a fork before placing back in a fine strainer so they release as much water as possible. This is the secret to having a flavorful salad that’s not watery.

    Season with the dressing ingredients and refrigerate. Drizzle with a bit more olive oil just before serving.

    Tips

    • If you’ve prepared a roasted bell pepper salad, you can use some of it in this salad instead of cooking the pepper with the zucchini.
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