I always have a bag of frozen, raw king prawns in the freezer as they are so flexible and can be thrown into most dishes to make them extra special. This week I also had some left over harissa and so thought I would get the two ingredients together to make a quick and easy dinner. The result was lovely. Fresh and lively flavours, filling and best of all, so quick and easy to make.
Harissa Prawn Orzo
Serves 4 = 7sp per serving on BLUE and PURPLE, 8sp on GREEN
1 onion, peeled and finely diced
3 garlic cloves, peeled and finely chopped
1 courgette, washed, woody ends cut off and grated
240g orzo, dry
½ tsp salt
1 vegetable stock cube, made up with 500ml boiling water
80g frozen peas
3 spring onions, finely sliced
3 tsp harissa paste
30g parmesan, finely grated
Handful of fresh mint and coriander, roughly chopped
Pinch of crushed chillies (if you like it spicy)
1 lemon, zest and juice
360g raw jumbo king prawns (I buy the frozen ones in Aldi, make sure they are defrosted before use)
Spray a large frying pan (or wok) with 1kal and add the onion. Fry on a medium heat for 4-5 minutes until the onion starts to soften (add a little water if the pan starts to get dry). Add the garlic and courgette and fry for another minute or two. Add the orzo, stir through and then add the vegetable stock and salt. Bring to the boil and then reduce to a simmer for 10-12 minutes until the orzo is cooked through and the water has evaporated. Add the peas and spring onions to the pan a few minutes before the orzo is cooked (reserve a few spring onions to dress the dish at the end). If the water dries up completely before the orzo is cooked, add a little more water. If the pan is still watery when the orzo is al dente, bring the heat to high to simmer off the liquid quickly (be careful to keep stirring every now and then so the orzo doesn’t stick to the pan).
Once the orzo is cooked and is no longer watery, turn off the heat and stir through the harissa, parmesan, mint and coriander (and the chillies if you are having them). Season with salt and pepper to taste. Leave to rest while you cook the prawns.
In a separate frying pan, spray with 1kal, add the prawns, season with salt and pepper and the lemon zest. Fry for a few minutes until pink and cooked through (this won’t take long at all). Remove from the heat.
Finally add the juice of ½ the lemon to the orzo. Stir and then portion up. Top with the prawns, reserved spring onions and serve with a small slice of lemon per person.