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10-minute Moroccan prawn rice bowl

Name: 10-minute Moroccan prawn rice bowl
Total time: 10 min
Ingredients: olive oil; spring onions 5 chopped, including green bits; harissa paste 2 tsp; turmeric ½ tsp; chicken stock 100ml; large cooked prawns 150g; chickpeas 200g tin, drained; ready-cooked brown basmati rice 250g pack; coriander a handful; lemon wedges to serve

10 minutes
serves 2
Easy

This recipe low-calorie stir-fry delivers big flavours in just ten minutes, making it perfect for a mid-week meal

Published: September 21, 2015 at 10:32 am

Ingredients

olive oil
spring onions 5 chopped, including green bits
harissa paste 2 tsp
turmeric ½ tsp
chicken stock 100ml
large cooked prawns 150g
chickpeas 200g tin, drained
ready-cooked brown basmati rice 250g pack
coriander a handful
lemon wedges to serve

Method

Step 1

Heat a tbsp oil in a large frying pan. Add the spring onions and cook for a minute. Add the harissa, turmeric and chicken stock and cook for 2 minutes. Stir in the prawns, chickpeas and rice and cook until heated through. Serve scattered with the coriander and some extra harissa and lemon wedges on the side.

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