Moroccan Vegetable Pilaf

Name: Moroccan Vegetable Pilaf
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 packs of Tilda Pure Steamed Basmati rice; 2 tbsp extra virgin olive oil; 1 cinnamon stick; 2 onions, chopped; 2 carrots, diced; 1 courgette, diced; 1 red pepper, diced; Salt and pepper, to taste; 1 tsp cumin powder; 1 x 400g tin chickpeas; 1 lemon, sliced; 50g sultana; 50g toasted flaked almonds; 1 bunch of fresh parsley, finely chopped; 4 tbsp of 0% fat Greek Yoghurt; 1 tbsp harissa paste

For a light and flavoursome, Middle-Eastern inspired dish, try this Moroccan style vegetable pilaf. It’s full of feel good, fresh ingredients and perfect for eating al fresco!

16 - 30 Minutes
Easy
Serves 4

This recipe uses:

Pure Steamed Basmati Rice

Where to buy

Ingredients

2 packs of Tilda Pure Steamed Basmati rice
2 tbsp extra virgin olive oil
1 cinnamon stick
2 onions, chopped
2 carrots, diced
1 courgette, diced
1 red pepper, diced
Salt and pepper, to taste
1 tsp cumin powder
1 x 400g tin chickpeas
1 lemon, sliced
50g sultana
50g toasted flaked almonds
1 bunch of fresh parsley, finely chopped
4 tbsp of 0% fat Greek Yoghurt
1 tbsp harissa paste

How to make Moroccan Vegetable Pilaf

Heat the oil in a pan
Add the cinnamon stick and allow to infuse for two minutes
Add the vegetables, season with salt and pepper and cook for 10 minutes until soft
Add the Tilda Steamed Basmati rice, chickpeas, lemon and sultanas
Cook on a medium heat for around 5 minutes until heated through
Add the chopped parsley and fluff the rice with a fork
Transfer to a serving dish, scatter over the flaked almonds, add dollops of Greek yoghurt and drizzle over the harissa paste