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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is an wonderful salad for a potluck or picnic. It is gorgeous to look at and delicious to taste. It is very forgiving, add or adjust ingredients or seasonings as you desire. You might want to add a tad more vinegar depending on how tart you like your salads. I adapted this salad from a cous cous recipe from Silvia Lehrer/and Charlie from another site. You could add some cooked shrimp to this salad to make it a little more substantial. Ingredients:
1 lb dry orzo pasta |
2 cups boiling water |
1 teaspoon kosher salt |
1 1/2 tablespoons curry powder |
1 bunch green onion (thinly sliced) |
19 ounces garbanzo beans (drained) |
1 red pepper (diced) |
1 yellow pepper (diced) |
1 1/2 cups dried cranberries |
1 teaspoon kosher salt (or to taste) |
fresh ground pepper (to taste) |
5 tablespoons rice vinegar |
1/2 cup olive oil |
1 teaspoon kosher salt (or to taste) |
1 seedless cucumber |
Directions:
1. Cook orzo according to package instructions.
2. Slice the cuke lengthwise, then slice it.
3. Add scallions, chickpeas, cukes, diced peppers and dried cranberries to orzo and toss to mix.
4. Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary.
5. Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
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