Vegan Sushi Moroccan Style

Name: Vegan Sushi Moroccan Style
Total time: 50 min
Yield: 8
Cuisine: Japanese
Ingredients: Nori; Couscous; Lemons; Mint; Eggplants; Apricot Juice; Harissa Paste; Pine nuts

This Moroccan style vegan sushi recipe, with cous cous instead of rice, eggplant and spicy harissa sauce, makes a great and healthy snack

BYLaurinda Erasmus,

Chef

31 March, 2012

Cuisine

Japanese

Dietary Consideration

Vegan

serves for

total time

0 HR 50 MIN

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