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Recipes

Moroccan Orzo Salad

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.

Submitted by: Julie from Mt. Pleasant, South Carolina
Yield: 4-6 persons

Ingredients

  • 2 cups uncooked orzo
  • 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
  • Salt to taste
  • 1/2 cup feta cheese (optional)

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.

Rating:

Spices

Spices Featured in this Recipe

Turmeric

$5.49

Jar, 1/2 Cup, 1.7 oz.

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