10-minute Moroccan prawn rice bowl
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- olive oil
- 5 chopped spring onions, including green bits
- 2 tsp harissa paste
- ½ tsp turmeric
- 100ml chicken stock
- 150g large cooked prawns
- 200g tin chickpeas, drained
- 250g pack ready-cooked brown basmati rice
- a handful coriander
- 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.
