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Moroccan Vegetable Pilaf
Moroccan Vegetable Pilaf

Chris Baber

Moroccan Vegetable Pilaf

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




  • 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

  1. Heat the oil in a pan

  2. Add the cinnamon stick and allow to infuse for two minutes

  3. Add the vegetables, season with salt and pepper and cook for 10 minutes until soft

  4. Add the Tilda Steamed Basmati rice, chickpeas, lemon and sultanas

  5. Cook on a medium heat for around 5 minutes until heated through

  6. Add the chopped parsley and fluff the rice with a fork

  7. Transfer to a serving dish, scatter over the flaked almonds, add dollops of Greek yoghurt and drizzle over the harissa paste