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- 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
- 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.
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