Hubs is not terribly fond of couscous, so I made this recipe using orzo. I had already cooked orzo in the freezer, which made this even easier. I just eyeballed the salad ingredients – didn’t measure. For the dressing, I used white balsamic vinegar and cut it to 2 T. and used lite olive oil. The white balsamic ensured that my salad wouldn’t turn an ugly shade of brown. I also went about this a little differently. I tossed the orzo, asparagus and grape tomatoes separately in a little dressing and then layered each ingredient in that order on a serving dish. Then topped the layers with the crumbled feta. I think the salad is much prettier layered, instead of tossing everything together. I didn’t think of this until it was too late, but some toasted pine nuts would have been an excellent addition. Regardless there was not a bite leftover, which means we really enjoyed this and it will be made again!
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Hubs is not terribly fond of couscous, so I made this recipe using orzo. I had already cooked...