Our move is just over a week away and this means life is really hectic. These days it feels like every time I check something off of my to-do list, two more things get added. This, plus the fact that most of my cookware is now packed, means meals at home are simple and quick. In addition to simple, simple, simple, I’m doing best to finish up whatever we’ve got left in our pantry. This week, I made a basic orzo salad for lunch (and dinner) and was able to use up the corn, chickpeas and olives that were in our stock. The meal was satisfying and took less than 20 minutes to put together. A quick bite and I was back at the boxes.
I am really looking forward to our move and all the great new ingredients I’ll get to try out in Rabat. I think this probably means that eating in instead is going to take on a whole new flavor! Have you been to Morocco before? What do you recommend I try? What ingredients should I pick up during my first trip to the market?
ORZO SALAD WITH CHICKPEAS, TOMATOES AND FETA
1 cup orzo (I used whole wheat orzo)
1 cup cherry tomatoes, sliced in half
¼ cup finely chopped red onion
2 tablespoons of olives, pitted and roughly chopped
1 15 oz. can of chickpeas/garbanzo beans, drained and rinsed
1 11 oz. can of corn, drained and rinsed (If you have fresh corn, grilled fresh corn is definitely preferable! Cut the kernels off of 2 ears of corn, and char with 1 teaspoon olive oil for about 10 minutes in a cast iron skillet)
½ cup freshly chopped parsley (adding some mint wouldn’t hurt either!)
¼ cup red wine vinegar
juice of 1 lemon
1 teaspoon honey
¼ cup olive oil
1/8 cup crumbled feta cheese
salt and pepper
Cook Orzo according to instructions on the box and allow the orzo to cool completely. Meanwhile prep the other ingredients. In a small bowl, whisk together the vinegar, honey, lemon juice and olive oil, then set aside.
Once the orzo is cool, in a large bowl, toss the orzo with the tomatoes, onion, olives, corn and parsley together with the dressing. Add salt and pepper to taste, then sprinkle the crumbled feta on top before serving.