Orzo Tabbouleh

Prep: 20 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

here are many versions of tabbouleh out in the world, but I think this could be a new favorite. While the Middle Eastern herb salad is usually made with bulgur wheat, this one is made with al dente orzo, which adds a bit more chew and texture to the dish.

Ingredients

1 cup dry orzo pasta
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 medium tomatoes, seeded and diced
2 cups loosely packed chopped fresh parsley leaves (from 2 large bunches)
1/2 cup loosely packed chopped fresh mint leaves (from 1 small bunch)
1 small cucumber, peeled, seeded, and diced
2 medium scallions, thinly sliced

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 9 minutes or according to package instructions. Drain and run briefly under cool water to cool the pasta down. Drain well again.
Place the olive oil, lemon juice, salt, and a few grinds of black pepper in a large bowl and whisk to combine. Add the cooked pasta, tomatoes, parsley, mint, cucumber, and scallions and toss to combine. Taste and season with more salt and pepper as needed.