When boiling, add the orzo to the water and bring back to the boil.
Cook until softened, 10-12 mins.
Once cooked, drain in a sieve and pop back in the pot. Drizzle with oil and stir through to prevent sticking.
TIP: If you're in a hurry you can boil the water in your kettle.
Prep the Veg
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Chop into roughly 2cm pieces.
Halve the chilli and discard the core and seeds. Finely chop.
Fry the Mince
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the mince until browned, 2-3 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
Add the Middle Eastern spice mix, bell pepper, leek and garlic to the mince and fry for 5-6 mins more. Season with salt and pepper.
Simmer the Sauce
Stir in the tomato paste, stock, 100ml water (per 2P), balsamic glaze and chilli (use less if you don't like spice) into the mince.
Cover and cook for 6-8 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
Finishing Touches
Stir the drained orzo through the mince and mix well to incorporate.
