Vegan Sushi Moroccan Style
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
90 g, cooked with 3 ml each turmeric and pomegranate molasses, cooled
10 g, washed and chopped finely
4 large fresh leaves, shredded finely
2 thin slices, cut lengthwise, lightly grilled
45 ml thick (or peach or mango juice)
1 ml (or chilli powder)
15 g, toasted, ground
- 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