Toasted orzo with fennel, orange, and olives from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 158) by America's Test Kitchen Editors

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Notes about this recipe

  • lizzietrot on February 03, 2026

    Made with Israeli Couscous and was delicious.

  • Ezair92 on May 21, 2024

    This was very good. I made as is and served it with grilled salmon. Nice week night meal

  • mharriman on May 22, 2020

    Made this for two people so I halved all the ingredients except the fennel seeds. I didn’t have a fennel bulb so I doubled the full fennel seed amount. We liked this side dish because it was creamy with the Parmesan cheese and included kalamata olives, which we love. I’m not sure it’s worth zesting an orange just for the small amount called for. We couldn’t taste the zest and don’t think it added anything to this dish. We both liked the mild flavor of the fennel seeds and may just make it this way again without the added chopped bulb. This went well with Moroccan lamb meatballs. Will add to my repeat list.

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