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!
Ingredients
Method
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
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
- 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
