Moroccan Prawn Recipe

10-minute Moroccan prawn rice bowl

  • serves 2
  • Easy

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



  • 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


  • 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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Nutritional Information

  • Kcals 350
  • Fat 10.8g
  • Saturates 1.7g
  • Carbs 38.9g
  • Fibre 5.8g
  • Protein 21.4g
  • Salt 2.6g