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Vegan Sushi Moroccan Style
- 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
Directions:View on Fine Dining Lovers
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