Lean Harissa King Prawns & Brown Rice Bowl with Courgette
A punchy North African bowl: king prawns with brown rice, courgette and spinach. Around 372 kcal and 42g protein per portion.
Ingredients
- 180g King Prawns
- 120g brown rice
- 80g courgette
- 80g spinach
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the courgette and spinach, then measure out the sauce ingredients.
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2
Simmer the brown rice in plenty of water for 25 minutes until tender, then drain.
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3
Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the courgette and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: brown rice first, then the veg and king prawns, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.