2 pouches Whitworths Protein by Nature Moroccan Grains
2 large green peppers
3 tbsp olive oil
4 large tomatoes, deseed, and roughly chopped
1/2 a red onion, finely diced
2 garlic cloves, grated
20g fresh parsley, chopped
20g fresh coriander, chopped
1 tsp sweet paprika
1 tsp cumin
Pinch cayenne pepper
1/2 tsp salt
1/2 tsp caster sugar
READY... STEADY... COOK...
Preheat your grill to high.
Place the green peppers under the grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
Remove the green peppers from the grill and set aside to cool.
Once the green peppers have reached room temperature, peel and deseed and chop them into 1,5 cm (1 inch) pieces.
In a large saucepan heat the olive oil over medium-low heat and add the chopped tomatoes, red onion, garlic, parsley, coriander, sweet paprika, cumin and season to taste with salt, cayenne and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
Add the chopped green peppers and simmer for another 5 minutes.
Serve alongside the Whitworths Protein by Nature Moroccan Grains cooked as per back of pack instructions.