Orzo Tabbouleh
by
Tabbouleh is popular throughout the Middle East and Mediterranean, and is usually a combination of cooked bulgur, chopped parsley and green onion. In a moment of experimentation, I substituted cooked orzo pasta for the bulgur and came up with a delicious summer side salad.
Serve your Orzo Tabbouleh as an accompaniment to Mediterranean Lamb Kebabs, or on its own as a flavorful, light lunch or dinner.
Add remaining ingredients to the orzo, toss gently and chill until ready to serve. The salad can be made 2 to 3 hours before serving.
Makes 6 side-dish servings.
Serve your Orzo Tabbouleh as an accompaniment to Mediterranean Lamb Kebabs, or on its own as a flavorful, light lunch or dinner.
- 1 14.5-ounce can reduced-sodium chicken broth
- 1/2 cup water
- 1 cup orzo pasta
- 1/3 cup fresh lemon juice, about 1 1/2 lemons
- 1/3 cup olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 large ripe tomatoes, cored and diced
- 4 green onions, finely chopped
- 1 cup finely chopped fresh parsley
- 1 3.5-ounce package crumbled feta cheese
Add remaining ingredients to the orzo, toss gently and chill until ready to serve. The salad can be made 2 to 3 hours before serving.
Makes 6 side-dish servings.
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Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |