Orzo With Feta, Cucumber And Tomato

• 1 1/4 cups orzo pasta
• 1 cup chicken broth
• 1 cup water
• 1 red bell pepper, seeded and chopped - divided
• 2 tablespoons olive oil
• 2 cucumbers, peeled and chopped
• 2 cups crumbled feta cheese
• 2 roma (plum) tomatoes, seeded and chopped
• 1 red onion, very thinly sliced and cut into 1-inch pieces
• 1 cup pitted Kalamata olives, coarsely chopped
• 3 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• salt and ground black pepper to taste

1. Place orzo pasta, chicken broth, water, and half the chopped red bell pepper into a saucepan. Bring to a boil, reduce heat to low, and simmer until orzo are tender and liquid has been absorbed, about 10 minutes. Drain and rinse. Allow to cool.
2. Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers, feta cheese, roma tomatoes, red onion, Kalamata olives, lemon juice, white wine vinegar, and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour, tossing once or twice; season to taste with salt and black pepper before serving.

orzo pasta, chicken broth, water, red bell pepper, olive oil, cucumbers, feta cheese, roma, red onion, olives, lemon juice, white wine vinegar, ground cumin, olive oil, salt

Taken from www.allrecipes.com/recipe/228106/orzo-with-feta-cucumber-and-tomato/ (may not work)