Bright, herby, and zesty! This Orzo Tabbouleh Salad is simple, versatile, and always good!
My favorite salad to eat in Lebanon is of course tibuli. So I decided to make a fun version of it, a tibuli inspired orzo salad. Let’s get to it. We’re going to start off by cooking on our orzo for about 13 to 15 minutes al dente, but I like to cook it a little bit over al dente, of course. Plop that orzo into the bowl. Lots and lots of parsley, some sliced scallions, some chopped up cucumber, and some chopped up tomatoes. And then we’re going to grab lots and lots of lemon juice. I want to say about four lemons, some extra virgin olive oil, kosher salt, and we’re going to mix, mix, mix until it’s well combined. And dig right in. My favorite part of this salad is that it actually tastes like a tabuli. You can leave it overnight in the fridge and the orzo absorbs that lemon juice and marinates and it gets even better overnight. It actually tastes like a tibuli. That’s really good. Wow. That with some fish and French fries. Tibuli style orzo salad for one. I don’t like this. my audience. It’s like the Emerald Gang and they clap in the back. He puts a tomato in.
2 Comments
Looks delicious. I just subscribed 😊.
Looks delish Ymmmm!