This extremely quick and easy prawn recipe delivers big flavours in no time, making it perfect for a mid-week meal. Adapted from Olive magazine (October, 2015).
You can also find this recipe online: 10-minute Moroccan prawn rice bowl.
Ingredients:
5 spring onions
2 tsp Harissa paste
1/2 tsp turmeric powder
100 ml chicken stock
150 g large cooked prawns
1 x 200 g tin chickpeas
250 g pack ready-cooked brown basmati rice
fresh coriander leaves, to sprinkle
lemon wedges (optional, to serve)
Method:
Heat oil in a large frying pan, add chopped spring onions and cook for a minute.
Add the Harissa, turmeric and chicken stock and cook for 2 minutes.
Stir in the prawns, drained chickpeas and rice and cook until heated through.
Serve scattered with the coriander leaves (and some extra Harissa and lemon wedges on the side, if preferred).
Bon Appetit!
