10-minute Moroccan prawn rice bowl
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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- olive oil
- 5 chopped spring onionsincluding green bits
- 2 tsp harissa paste
- ½ tsp turmeric
- 100ml chicken stock
- 150g large cooked prawns
- 200g tin chickpeasdrained
- 250g pack ready-cooked brown basmati rice
- a handful coriander
- lemon wedgesto serve
Nutrition: per serving
- kcal350
- fat10.8g
- saturates1.7g
- carbs38.9g
- fibre5.8g
- protein21.4g
- salt2.6g
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.
