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Vegan Sushi Moroccan Style

Vegan Sushi Moroccan Style Recipe

  • Nori 2 sheets
  • Couscous 90 g, cooked with 3 ml each turmeric and pomegranate molasses, cooled
  • Preserved lemon 10 g, washed and chopped finely
  • Mint 4 large fresh leaves, shredded finely
  • Eggplant 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
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