Middle Eastern rice bowl with spicy yogurt
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Gareth Morgans
Middle Eastern rice bowl with spicy yogurt
Packed with spices and veg, this Middle Eastern rice bowl with spicy yogurt is an excellent low-cal main that's ready in under 30 minutes
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
433Kcal
Fat
17gr
Saturates
3gr
Carbs
47gr
Sugars
13gr
Fibre
11gr
Protein
18gr
Salt
0.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp olive oil
- 2 red onions, finely sliced
- 1½ tsp baharat, or other Middle Eastern spice mix
- 150g leftover cooked rice
- 1 x 400g tin green lentils, rinsed and drained
- 1 courgette, cut into ribbons
- 200g young spinach
- 50g low-fat Greek yogurt
- 1 tsp harissa paste
- 25g pistachio kernels, chopped
Step by step
- Heat ½ tablespoon of oil in a large frying pan and fry the onions over a medium-low heat for 6-8 minutes, until very soft and starting to caramelise. Add the spice mix and cook for 1 minute until fragrant, before adding the rice. Continue to fry for a further 5 minutes, stirring occasionally, then add the lentils. Cook for a further 5 minutes, until the lentils are warmed through.
- Meanwhile, toss the courgette in the remaining oil and griddle for a couple of minutes on either side, until soft and slightly charred. Set aside.
- Add the spinach to the rice and lentils, cover the pan and leave to wilt. Stir the spinach through the lentils and rice, then season the mixture well.
- Divide the rice mixture between two bowls and top with the griddled courgette ribbons. Add a dollop of yogurt and ½ teaspoon of the harissa to each bowl and scatter with the pistachios before serving.
