Orzo Tabbouleh

Recipe by Mary Coggins - Produce Box

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Parsley is often seen as a side garnish, but not in Tabbouleh. (pronounced - Tah-boo-lee). This traditional lebanese dish is getting a western upgrade with the addition of Orzo. And bonus, parsley is packed with antioxidants and antibacterial properties. Served chilled, it’s the perfect healthy side for the warmer days ahead.

Curly Parsley - 4 bunches

Cherry Tomatoes - 1 pint

Mint Leaves - 1 small bunch, finely sliced

Green Onions - 2, finely sliced

Orzo - 1/2 cup

Red Onion - ½ small, finely chopped

Fresh Lemon Juice - 2 large lemons

Extra Virgin Olive Oil - ¼ cup

Salt - 2 tsp or to taste

Freshly Cracked Black Pepper - to taste

Cook orzo according to instructions. Cool in fridge.

Finely chop parsley, mint leaves, green onions and quarter tomatoes. Add to bowl.

Add cooled orzo to bowl.

In small bowl, mix together lemon juice, olive oil, salt and pepper.

Pour over mixture and toss to combine.

Taste to see if needs more lemon or salt & pepper. Adjust accordingly.

Serve immediately or place in fridge for 3-4 days.