Try our harissa prawn orzo, then check out our orzo pasta salad, healthy prawn stir-fry, tandoori king prawns and prawns pil pil. We've also got more healthy pasta recipes to try, including healthy salmon pasta, spicy prawn linguine and healthy gnocchi.

Stella Artois Unfiltered pairs perfectly with this recipe

The naturally crisp flavours and subtle hints of ripe pineapple in Stella Artois Unfiltered pair well and can stand up to the spicy harissa prawns, lemon and dill in this dish.

In partnership with Stella Artois Unfiltered


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, sliced
  • 200g cherry tomatoes
  • 100g orzo
  • 200g vegetable stock
  • 1½ tbsp harissa paste
  • 100g kale, cavolo nero or spring greens, sliced
  • ½ a small bunch dill, chopped
  • 250g raw peeled prawns
  • 1 lemon, ½ juiced, ½ cut into wedges


  • STEP 1

    Heat the oil in a medium ovenproof frying pan and fry the onion over a medium heat for 8-10 minutes or until soft and lightly golden. Add the garlic and fry for 30 seconds, then stir in the tomatoes with a splash of water. Simmer for another 5-10 minutes or until the tomatoes start bursting and turn saucy. Heat the oven to 180C/fan 160C/gas 4.

  • STEP 2

    Stir the orzo, stock, 1 tbsp harissa, greens and half the dill into the tomatoes, and bring to a simmer. Transfer to the oven, uncovered, for 8-10 minutes or until the orzo is just tender and the liquid has been absorbed. Toss the prawns with the remaining ½ tbsp harissa and a squeeze of lemon. Scatter over the orzo, and bake for another 5-8 minutes or until pink and cooked through. Serve scattered with the remaining dill and lemon wedges to squeeze over.


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