Combine rice, 1 cups water, and a pinch of salt in small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes.

Set oven to broil on high. Combine peppers, 1 tsp vegetable oil, and a pinch of salt and pepper to baking sheet and toss. Broil until peppers are charred in places, 5 to 7 minutes.

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add seitan and cook until crispy in places, 5 to 6 minutes. Sprinkle with just 2 tsp ras el hanout and a pinch of salt. Add onion and garlic. Cook until vegetables are tender and aromatic, 3 to 5 minutes.

Combine just half the lemon juice, raisins, tomato, capers, 1 tbsp olive oil, and a pinch of salt and pepper to small bowl.

Fluff rice with fork and stir in lemon zest, remaining lemon juice, and dill. Divide rice, crispy seitan and peppers between plates. Top with tomato-caper relish. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.