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Baked orzo with harissa prawns

Name: Baked orzo with harissa prawns
Total time: 35 min
Ingredients: olive oil 1 tbsp; onion 1, finely chopped; garlic 1 clove, sliced; cherry tomatoes 200g; orzo 100g; vegetable stock 200g; harissa paste 1½ tbsp; kale, cavolo nero or spring greens 100g, sliced; dill ½ a small bunch, chopped; raw peeled prawns 250g; lemon 1, ½ juiced, ½ cut into wedges

35 minutes
serves 2
Easy

Flavour prawns with harissa, dill, garlic and lemon, then serve swirled through orzo pasta for a speedy but sophisticated midweek dinner

By Anna Glover

Published: October 20, 2020 at 11:40 am

Try our harissa prawn orzo, then check out our orzo pasta salad and more orzo recipes.

Ingredients

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

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.