Orzo-Cranberry Salad

This is a great, refreshing salad which is great for weekend brunches or paired with kebabs or grilled meats. I had served it with the Tandoori wrap for Sunday brunch and complimented the meal really well.

RECIPE: Orzo-Cranberry Salad
Ingredients

1 Cup Orzo, uncooked
1 Yellow Zucchini, diced
1 Green Zucchini, diced
1 15 Oz Can Garbanzo beans/Chickpeas
1/2 Cup Dried Cranberries
1 tsp Cumin seeds
1 Tbsp Olive oil
1/4 Cup Red wine vinegar
Salt and Pepper to taste
1/4 Cup Coriander leaves, finely chopped.

 Method

1. Cook Orzo in a pot of boiling salted water for about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a pan and add the cumin seeds. Once they begin to crackle add the Zucchini and saute for about a minute. Make sure the Zucchini is not overcooked and retains its crisp and crunch.
3. Add the rest of the ingredients and toss well.
4. Let it marinate in the fridge for about 30 minutes to a hour before serving so all the flavors blend together.NOTE: You can eat this salad hot or cold. I like mine chilled but it is totally a personal preference.

Step-by-step process,

Cook Orzo in a pot of boiling salted water for about 8-10 minutes. Drain and set aside.

Heat olive oil in a pan and add the cumin seeds. Once they begin to crackle add the Zucchini and saute for about a minute. Make sure the Zucchini is not overcooked and retains its crisp and crunch. Add the rest of the ingredients and toss well.

Let it marinate in the fridge for about 30 minutes to a hour before serving so all the flavors blend together.

Enjoy!! its simple yet delicious.