Moroccan Spiced Veg & Rice


Time Taken:

1 hour




3 garlic cloves

3 Tsp harissa paste/seasoning

1 Tsp cumin

2 brown onions

2 bell peppers (1 red & 1 yellow)

1 small tin of sweetcorn (165g)

1 tin chopped tomatoes (400g)

500ml water

2 TBsp tomato ketchup

2 Tsp each of salt and pepper

300g rice

Large handful of fresh coriander


Peel and crush the garlic. Dice the peppers and onions. Fry all on a low heat in oil for 5 minutes. Add harissa seasoning, cumin and 3 TBsp water. Keep frying until the vegetables are soft for 5-8 minutes.

Add the chopped tomatoes, 500ml water, salt, pepper, ketchup, chopped coriander and sweetcorn. Simmer or 10 minutes.

Add the rice, stir through thoroughly.

Simmer for 15-20 minutes (stir occasionally to avoid the rice sticking) on a low heat until the rice has absorbed most of the liquid and is soft and cooked through. 

Serve with natural yoghurt or prepared meat and enjoy!