Vegan Sushi Moroccan Style
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This Moroccan style vegan sushi recipe, with cous cous instead of rice, eggplant and spicy harissa sauce, makes a great and healthy snack
31 March, 2012
ingredients
Nori
2 sheets
Couscous
90 g, cooked with 3 ml each turmeric and pomegranate molasses, cooled
Lemons
10 g, washed and chopped finely
Mint
4 large fresh leaves, shredded finely
Eggplants
2 thin slices, cut lengthwise, lightly grilled
Apricot Juice
45 ml thick (or peach or mango juice)
Harissa Paste
1 ml (or chilli powder)
Pine nuts
15 g, toasted, ground
Preparation
- Overcook the couscous slightly to make it sticky and clump together.
- Divide the fillings in half.
- Make the sushi rolls and cut each roll into 4 thick or 6 thinner pieces.
- For the dipping sauce, mix the juice, harissa (or chilli) and pine nuts together.
This recipe is from the book "Benessere well-being: vegan & sugar-free eating for a healthy life-style" by Laurinda Erasmus
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