Harissa Spiced Double Cheese Orzo
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Harissa Spiced Double Cheese Orzo

Harissa Spiced Double Cheese Orzo

with Spinach, Pepper and Roasted Tomatoes

Our Harissa Spiced Double Cheese Orzo is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Climate Conscious
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

125 grams

Baby Plum Tomatoes

180 grams


(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

50 grams

Harissa Paste

(Contains Sulphites)

30 grams

Tomato Puree

15 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

1 tbsp


1 tsp

Sugar for the Sauce

125 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3157 kJ
Energy (kcal)755 kcal
Fat31.9 g
of which saturates14.8 g
Carbohydrate89.3 g
of which sugars22.8 g
Protein25.6 g
Salt3.41 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Garlic Press
Large Frying Pan


Prep the Veg

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the orzo.

Halve the bell pepper, discard the core and seeds then slice into thin strips. Put the pepper onto one side of a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. 

Pop the tomatoes onto the other side of the same tray. Drizzle with oil and the honey (see pantry for amount), then season with salt and pepper. Toss to coat.

Cook the Orzo

When the oven is hot, roast the veg on the middle shelf until the pepper is soft and slightly charred and the tomatoes have softened and are starting to burst, 14-16 mins.

Meanwhile, when your pan of water is boiling, add the orzo and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Harissa Sauce Time

While everything's cooking, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic, harissa (add less if you'd prefer things milder) and tomato puree. Fry for 1 min, then add the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Add the Spinach

Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the Italian style cheese and butter (see pantry for amount) until melted, then remove from the heat. 

Time to Combine

Once the veg is ready, pop the harissa sauce back on the heat to warm through, then stir in the roasted peppers and cooked orzo.

Taste and season with more salt and pepper if needed. Add a splash more water if you feel it needs it.

Finish and Serve

Share the orzo between your serving bowls, then spoon over the roasted tomatoes. 

Crumble on the Greek style salad cheese and finish with a sprinkle of the crispy onions.