Harissa spiced vegetable rice

  • Prep: 15m
  • Cook: 40m
  • Serves: 4

Soft fluffy rice that’s spiced with harissa served with a mixture of sautéed vegetables and an optional poached egg on top. This dish can use fresh vegetables that have been cooked from scratch or it’s a great way to use up any leftover vegetables and can be easily adapted with the addition of meat too.


  1. In a blender, blitz up the harissa paste, tinned tomatoes, onion, garlic cloves, stock cube, and tomato paste until smooth.
  2. In a heavy-bottomed saucepan, heat a little oil and fry off the onion for a few minutes before adding the rest of the chopped vegetables. Cook for a further 3-5 minutes.
  3. Pour in the blended tomato sauce and bring to a simmer. Allow the sauce to reduce down on a low heat for 15-20 minutes.
  4. Add the rice to the saucepan and top with a lid. Turn up the heat slightly and cook for 20 minutes.
  5. Check on the rice, by taking the lid off and fluffing with a fork. You may need to add 100ml to help the rice finish cooking. Cook for a further 10 minutes so that the rice is fully cooked and the vegetables are tender.
  6. Add salt and pepper and scatter with the chopped coriander and flat leaf parsley. Stir through with a fork before serving.
  7. Top with a poached egg if preferred.


All to be sourced organic where possible

  • 1 courgette, diced
  • 1 red or orange bell pepper, diced
  • 1 carrot, diced
  • 1 white onion quatered
  • 2 cloves of garlic
  • 300g basmati rice
  • 2 tins tinned chopped tomatoes
  • 5 tbsp harissa paste
  • 2 tbsp tomato paste
  • 1 vegetable stock cube
  • Chopped coriander and flat leaf parsley
  • 2 tbsp oil for cooking
  • salt and pepper
  • Eggs for poaching (optional)

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