Saladsdeliciouslyella
Easy Mediterranean Orzo Salad
We know how much you all love our orzo recipes, so wanted to make you a super summery, veggie-packed version full of delicious Mediterranean flavours. It makes a perfect simple summer supper, and the leftovers work great for lunch the next day. We’ve added tofu for extra protein, but feel free to swap it for beans or lentils.
👥 4 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●saucepan
📝 Preparation Steps
1
Warm the olive oil in a large frying pan set over medium heat. Add the garlic, fennel seeds (if using), chilli flakes (if using) and oregano; cook for 3–⏱️ 4 minutes until fragrant and golden.
olive oil2 tablespoonsfennel seeds1 teaspoon
2
Increase the heat to medium–high; add the courgettes, onion, peppers and a pinch of salt and cook for 15–⏱️ 20 minutes, until tender and golden.
courgettes2peppers2
3
Meanwhile, pour the tinned tomatoes into a medium saucepan, along with 800ml / 1½ pints of water (or simply fill the empty tin twice with water) and crumble in the stock cube. Bring to the boil, then add the orzo and cook for 5–⏱️ 6 minutes, stirring frequently to prevent it sticking. Remove the pan from the heat and set aside — don’t worry if the orzo seems a little undercooked, it will keep cooking in the residual heat of the pan.
orzo10.6 oz
4
Stir the tomatoey-orzo into the vegetables, then add the tofu. Set aside a handful of basil and some lemon zest and stir the remainder through the orzo mixture. Pour over the lemon juice and season generously.
orzo10.6 ozbasil1 ozlemon1
5
To serve, drizzle over a little olive oil and scatter over the remaining basil and lemon zest.
olive oil2 tablespoonsbasil1 ozlemon1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...