Prawn Moroccan Rice Bowl Recipe


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


  1. Heat a tbsp oil in a large frying pan.
  2. Add the spring onions and cook for a minute. Add the harissa, turmeric and chicken stock and cook for 2 minutes.
  3. Stir in the prawns, chickpeas and rice and cook until heated through.
  4. Serve scattered with the coriander and some extra harissa and lemon wedges on the side.

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