Summer Orzo Salad

Cook the orzo according to package directions. (Bring water to a boil, add in the orzo, and cook for 8-10 minutes until al dente). Drain orzo. Rinse with cold water to cool down. Combine with tomatoes, cucumber, and garbanzos in a large bowl.

Juice both lemon halves and both lime halves into a small bowl, add the olive oil and some salt and pepper. Add half to the orzo mixture.

Toss well, taste, and adjust citrus juice, oil or seasonings to taste (you may need to add more salt and the rest of the citrus juices). Add the basil and feta and toss gently until everything is thoroughly mixed.

Serves 6-8.

Inspired by a recipe from 101cookbooks.com – Cherry Tomato Couscous.