Ingredients (for 4 people)
- 2 shallots
- 2 courgettes
- 3 garlic cloves
- 2tbsp tomato purée
- 360g orzo
- 900ml water
- 16g vegetable stock powder
- 300g King Prawns
- 2tbsp grated Italian cheese
- 3tsp dukkah mix
Procedure
- Prep: fill and boil your kettle. Peel and thinly slice the shallot. Trim the courgette then quarter lengthways, then chip widthways into 1-2cm chunks. Peel and grate the garlic.
- Heat a drizzle of oil in a frying pan on medium-high heat. Add the shallot and courgette and stir fry until golden (3-4 minutes).
- Stir in the garlic and tomato purée. Cook for 1 min.
- Add the orzo, then water and vegetable stock powder.
- Bring to a simmer, the reduce the heat to medium low and cook for 8 minutes.
- Add the prawns, then cook for a further 4 minutes, or until the orzo is cooked and liquid absorbed, making sure to stir every couple of mins so that the orzo doesn't stick to the bottom of the pan.
- Once cooked, stir in the grated hard italian cheese and the dukkah mix.
- Season with salt and pepper
Nutrition
- Per serving – 554 kcal.
- Per 100g – 156 kcal.
- High in carbohydrate.
- Low in fat and sugars.
