Baked orzo with harissa prawns
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 clove garlicsliced
- 200g cherry tomatoes
- 100g orzo
- 200g vegetable stock
- 1½ tbsp harissa paste
- 100g kale, cavolo nero or spring greenssliced
- ½ a small bunch dillchopped
- 250g raw peeled prawns
- 1 lemon½ juiced, ½ cut into wedges
Nutrition: per serving
- kcal310low
- fat11.7g
- saturates1.7g
- carbs26.5g
- sugars9.7g
- fibre7.5g
- protein21g
- salt2.1g
Method
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.
