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
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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.
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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.
Nutritional Information
- Kcals 310
- Fat 11.7g
- Saturates 1.7g
- Carbs 26.5g
- Sugars 9.7g
- Fibre 7.5g
- Protein 21g
- Salt 2.1g
