Serves 4

Try this version or cooked rice and enjoy Moroccan flavors at their best. Simple to cook yet delicious appetizer.


360 grams rice
3 bell peppers (we use red, green and yellow)
A generous glug of olive oil
A small handful of chopped fresh parsley and coriander Salt and pepper, to taste


Deseed and finely dice the peppers, and then cook in a cast-iron pan with oil. Add salt and pepper to taste. Sauté for 10 minutes, stirring often to prevent burning. Meanwhile, cook the rice. When ready, add the cooked rice to the pan and stir to combine. Serve warm sprinkled with parsley and coriander.


  • We love swapping peppers for carrots, peas, corn, or mushrooms but you can get as creative as you’d like!
  • You can add 1 1⁄2 teaspoons paprika, turmeric, ground ginger, or ras al hanout to this recipe for more intense flavour.
  • You can swap out the olive oil for butter for a creamier dish.

View PDF recipe card