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Prawn Orzo

Prep Time:

5 Minutes

Cook Time:

35 Minutes


2 Servings


  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 1 clove garlic, sliced

  • 200g cherry tomatoes

  • 100g orzo

  • 200g vegetable stock

  • 1½ tbsp harissa paste

  • 100g kale, sliced

  • a small bunch dill, chopped

  • 250g raw peeled prawns

  • 1 lemon, ½ juiced, ½ cut into wedges


Step 1

Heat the oil in a medium ovenproof frying pan and fry the onion over a medium heat for 8-10 minutes or until soft and lightly golden. Add the garlic and fry for 30 seconds, then stir in the tomatoes with a splash of water. Simmer for another 5-10 minutes or until the tomatoes start bursting and turn into sauce. Heat the oven to 180C/fan 160C/gas 4.

Step 2

Stir the orzo, stock, 1 tbsp harissa, greens and half the dill into the tomatoes, and bring to a simmer. Transfer to the oven, uncovered, for 8-10 minutes or until the orzo is just tender and the liquid has been absorbed. Toss the prawns with the remaining ½ tbsp harissa and a squeeze of lemon. Scatter over the orzo, and bake for another 5-8 minutes or until cooked through. Serve scattered with the remaining dill and lemon wedges to squeeze over.

Kcal 310

Fat 11g

Carbs 26g

Protein 21g

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