Moroccan prawn rice spice bowl. 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 Moroccan-style rice dish couldn't be easier, just heat, stir and eat!
Flavourful spicy prawn curry served with rice in a bowl.
Place the prawns in the marinade and allow to rest in the fridge for at least an hour.
Pour the hot stock over the couscous in a bowl and cover with cling film.
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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 Moroccan-style rice dish couldn't be easier, just heat, stir and eat!
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Ingredients requirements - Moroccan prawn rice spice bowl:
- Prepare 150 g for prawns, ready to eat.
- Provide 200 g for chickpeas.
- Prepare 5 - spring onions, chopped up.
- Give 2 tsp for harissa paste.
- You need 200 ml chicken stock.
- Need Turmeric.
- Need 250 g for Rice ready to eat.
Just before serving fluff the couscous mixture up. The prawns can be crumbed several hours ahead of cooking. Cover and keep refrigerated until ready to cook. Dust the prawns in flour shaking off the excess.
Moroccan prawn rice spice bowl instructions:
- Chop up spring onion and fry in pan for 1 minute.
- Add the harissa, turmeric and chicken stock for 2 minutes.
- Stir in chickpeas, rice and prawns and cook until heated through.
- Add some coriander and serve, voila!.
Dip the prawns into the egg, letting the excess drip back into the glass. Roll in the crumb mixture, gently. Toss shrimp with oil in large bowl. Sprinkle with Seasoning; toss to coat well. These saucy, spiced chickpea bowls are all the proof you need that comfort food can also be healthy.
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