by in Recipes May 20, 2019

The last two recipes from the “Moroccan Feast”.

I used Argan Oil (cooking quality not beauty product oil) which I bought in Marrakech – it has a delicious toasty flavour but you could use Extra Virgin Olive Oil if you cannot get it or just would rather not try!!!!!



These are the quantities I made to feed 14, but it keeps really well and is delicious the next day, so for all the work involved in peeling the peppers it is good to have some left over for breakfast, lunch or dinner!!

  • 4 Red Peppers
  • 4 Green Peppers
  • 4 Yellow Peppers
  • 3 Tablespoons Argan Oil (or Extra Virgin Olive Oil)
  • 3 small Garlic Cloves  –  crushed
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Sea Salt
  • 1 bunch Flat Leaf Parsley  –  chopped


You need to blacken the skin of the Peppers all over.   I used the BBQ but you can also grill them in the oven or hold them over a low flame on the stove (this would take forever if you were doing12 peppers!)

Once the Peppers are charred, put them in a bowl and cover with cling film.  Let them rest until they are cool enough to handle.

You need to take all the skin off the Peppers and remove the seeds (the seeds are very annoying and stick to your hands, so I used a piece of paper towel to help trap them).

Slice the Peppers into thin strips.

In a bowl combine the Oil, Garlic, Cumin and Salt.


Add the sliced Peppers and mix.

Sprinkle with chopped Parsley before serving.






  • 500g Basmati Rice
  • 1 large bunch Spring Onions  –  finely sliced
  • Large bunches of various Herbs  –  I used Tarragon, Chives, Flat Leaf Parsley, Coriander and Dill.
  • 4 tablespoons of Butter (or Extra Virgin Olive Oil if you want it Dairy Free)

Pour boiling water over the rice, stirring around and drain,   rinsing the rice well.

Bring a big pot of water to the boil and add the rice.  Boil for approximately 8 minutes.  Keep an eye on it and check as I find it depends on the brand of rice how long it takes to cook.  You want it still to be separate grains, not mushy!


Drain the rice and in the same saucepan, add 2 tablespoons of the Butter, add in the drained rice and the herbs and the other two tablespoons of Butter on top.  Mix Well.

Replace the lid and let it sit and steam for 10 minutes.

The rice should now be nice and fluffy with a lovely flavour.