Moroccan Prawn Rice Bowl

Serves 2

INGREDIENTS:

olive oil 

4 spring onions, sliced thinly  

1 cloves garlic, crushed

2 tsp harissa paste 

½ tsp turmeric 

180g large raw prawns 

200g tin chickpeas, drained and rinsed

250g pack ready-cooked brown basmati rice 

1 tbsp flat leaf parsley, chopped

1 lemon

METHOD:

Place a frying pan over a medium heat and add 1 tbsp olive oil. Add the raw prawns, spring onions and garlic, season with sea salt and freshly ground black pepper and cook for two minutes – tossing every 30 seconds.

Once the prawns turn pick (cooked), stir in the harissa and turmeric and cook for 1 minute. Next add the chickpeas and rice and cook until heated through, about 3 minutes.

Lastly stir in the chopped flat leaf parsley and a squeeze of lemon.

---

Shop Cook Books

Shop Kitchen