Harissa Tomato Orzo Prawns

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients 

• 2 tbsp Sol Ghee 

• 1 cup dry orzo

• 1 tsp fennel seeds

• 1/2 tsp chilli flakes/ or 1 small red chilli 

• 1/2 tbsp harissa paste 

• 3-4 garlic cloves

• 1 400g tin chopped tomatoes

• 500ml vegetable stock 

• 500g prawns (medium/big)

• juice 1/2 lemon

• fresh basil 

Directions

1. Add 1tbsp ghee to a pan over medium/high heat. Add the prawns are cook on one side for about 1 minute, then turn over for the same, then remove and set aside. This will just help the prawns caramelise, they will finish cooking later in the orzo. 

2. Add the other tbsp of ghee back into the pan, then add the fennel seeds, garlic, chilli and a generous pinch of salt. Fry this off for a couple of minutes until fragrant then add in the orzo and harissa paste. Stir to combine, and fry the orzo for a few minutes, stirring frequently to toast the orzo.

3. Next, add in chopped tomatoes and vegetable stock and stir to combine.

4. Cover, then lower the heat to medium low and leave to simmer for 15 minutes, stirring once or twice, until the orzo is cooked. 

5. Remove the lid and cook for one to two minutes more, until the consistency is like a risotto.

6. Add in the prawns, and generous squeeze of lemon, a drizzle of yoghurt and fresh basil to serve.

Enjoy!