¼preserved lemon, finely choppedor zest of 1 lemon
2clovesgarlic, finely chopped(or 1 Tbsp toum)
¼cupfresh mint, finely chopped
1largesummer squash, chopped into small pieces
2Persian cucumbers, finely chopped
½tspwhite pepper, ground
½tspnigella seedsfor garnish (optional)
Cook your orzo in salted water (your water should taste like the ocean) according to the package instructions (roughly 7-9 minutes) until al dente. Drain and rinse in cold water. Set aside.
In a bowl combine lemon juice, olive oil, preserved lemon, honey (or agave), garlic (or toum), chopped squash, cucumber, and mint. Add salt and pepper to taste. Let the vegetables marinate for about ten minutes.
Toss the marinated vegetables with your drained orzo and serve cold or at room temperature. Garnish with nigella seeds or pine nuts if desired.
Double this recipe to take to a party or barbecue. If you're not vegan or in need of a parve side, add a little feta for extra interest and creaminess.