I know, Tabouleh is not usually made with orzo but with bulgar or couscous....but I think you'll like this version as much as we did...no, like is not strong enough of a word...let me rephrase...we really adored eating the orzo instead of bulgar or couscous....for one thing, orzo is bigger and as we all know, bigger is better in most things. The fresh mint will put you in the mindset for Spring - if you're not already there - and the avocado gives a nice meaty-texture -fresh campari tomatoes, green onions and cucumber round out this delicious salad - all dressed in extra light virgin olive oil and lemon juice....this would make a wonderful lunch paired with toasted pita wedges and cheese....and if there is any left it's just as good the next day...
Orzo Tabouleh - Pots and Pins
8 small tomatoes
1-1/2 cups chopped cucumber
1 avocado, peeled, pitted and chopped
1/2 cup chopped fresh mint
6 green onions, finely chopped
1/3 cup extra-virgin olive oil
1/3 cup lemon juice
1 box, 16. oz. orzo
salt and pepper to taste
garnish: sprig of fresh mint, optional
Cook orzo according to package directions; drain and rinse in cold water to cool pasta. Put pasta in large bowl. Add tomatoes, mint, cucumber, avocado and green onions. Season with salt and pepper to taste. In small bowl, whisk together olive oil and lemon juice, pour over orzo and vegetables. Toss to coat. Garnish with sprig of fresh mint.
Serves 6.
