Moroccan · Salad
Cooked Courgette Chermoula Salad
Courgettes cooked down soft then dressed in a garlicky chermoula of coriander, cumin, paprika and lemon — the courgette cousin of zaalouk. It is mellow and jammy, the kind of humble cooked salad that quietly steals the show on a mezze table, scooped up with warm bread.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 700 g courgettes, peeled in stripes and diced
- 2 tomatoes, grated
- 4 garlic cloves, crushed
- 1 large bunch coriander, chopped
- 1 tsp cumin, 1 tsp paprika, pinch chilli
- Juice of 1/2 lemon
- 4 tbsp olive oil, salt
Method
- 1
Soften the courgette
Cook the diced courgette in the olive oil with a splash of water over medium heat for 10 minutes until collapsing.
- 2
Add garlic and spice
Stir in the garlic, cumin, paprika and chilli and cook 1 minute, then add the grated tomato.
- 3
Cook down
Simmer 10–12 minutes, mashing gently with a fork, until thick and jammy with no watery liquid left.
- 4
Finish
Stir in the coriander and lemon juice, season, and serve warm or at room temperature.
Chef's tips
- Cook off all the water — courgettes are wet, and a watery salad tastes bland.
- Peeling the courgette in stripes keeps some skin for colour without toughness.
Frequently asked questions
How is it different from zaalouk?
Zaalouk is made with aubergine; this uses courgette for a lighter, greener cooked salad with the same chermoula spicing.
Can I mash it smooth?
Yes — mash it more for a dip-like texture, or leave some chunks for a rustic salad. Both are traditional.