Date posted: 04/10/2021

Greenyard 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!

  • Serves 4
  • Timing: 25 mins
Votes: 1 Average: 5


Extra virgin olive oil 2 tbsp
Cinnamon stick 1
Onions, chopped 2
Carrots, diced 2
Courgette, diced 1
Red pepper, diced 1
Salt and pepper, to taste
Everyday Favourites cumin powder 1 tsp
Greenyard frozen cooked basmati rice 500g
Tin of chickpeas 1 x 400g
Lemon, sliced 1
Sultana 50g
Fresh parsley, finely chopped 1 bunch
Pomegranate seeds 50g
0% fat Greek yoghurt 4 tbsp
Harissa paste 1 tbsp


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  1. Heat oil in a pan
  2. Add the cinnamon stick and allow to infuse for two minutes
  3. Add the vegetables, season with salt, pepper, cumin and cook for 10 minutes until soft
  4. Add the rice, chickpeas, lemon and sultanas
  5. Cook on a medium heat for 5 minutes or until heated through
  6. Add the chopped parsley and fluff the rice with a fork
  7. Transfer to a serving dish, scatter over pomegranate seeds, add dollop of Greek yoghurt and drizzle over the harissa paste
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