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10-Minute Moroccan Prawn Rice Bowl

This recipe low-calorie stir-fry delivers big flavours in just ten minutes, making it perfect for a mid-week meal.

Prep Time

    •    Prep and cook time: 10 minutes
    •    Yield: Serves 2


    •    olive oil
    •    ½ tsp turmeric
    •    2 tsps harissapaste
    •    1 handful coriander
    •    100ml chicken stock
    •    lemon wedges to serve
    •    150g large cooked prawns
    •    200g tin chickenpeas, drained
    •    250g pack ready-cooked brown basmati rice
    •    5 spring onions chopped, including green bits

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.

This great family recipe is thanks to Olive Magazine Recipes at


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