Moroccan Orzo Salad Recipe

Submitted By: Julie from Mt. Pleasant.

Moroccan Orzo Salad Notes

I discovered this recipe in a Moroccan Restaurant in Paris, France! I am not sure if it's authentic, but it's so delicious. I use it all summer long as a side dish staple. You can even add roasted chicken, lamb, or pork for a great summer main dish.

  • 2 cups uncooked orzo
  • 2 tablespoons turmeric
  • 3 quarts water
  • 1 cup kalamata olives, pitted and chopped
  • 1 cup frozen baby peas
  • 1 cup chopped fresh tomatoes
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup chopped green onions or chives
  • 1 tablespoon fresh ground pepper
  • Salt to taste
  • 1/2 cup feta cheese (optional)
Serves / Yields

4-6 persons

Preparation Instructions

In a large saucepan bring water and turmeric to a boil. Add the orzo and simmer 5-7 minutes until al dente. Drain and rinse under very cold water until the orzo is cool to the touch. Allow to drain of water completely, and transfer to a large mixing bowl. Toss in the rest of the ingredients and chill several hours or overnight. Readjust seasoning, add the feta cheese to the top of salad if desired, and serve.

Helpful Hints

a pinch of freshly ground cinnamon adds a very exotic Middle Eastern flare. I add roasted chicken, lamb, or pork to this salad to make it a great summer main dsish.

Quick Shopping List

Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.5 oz.
Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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