Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
Prepare the dressing. Coarsely chop ½ cup raw almonds; set aside. Trim 3 scallions and separate white and green parts (save the green parts for later in the recipe). Thinly slice white parts and transfer to a small skillet.
Smash and peel 4 garlic cloves. Add those to same skillet. Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel (avoiding white pith); reserve rest of the lemon for your salad dressing. Add peels to skillet.
Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil.
Heat skillet with scallion mixture over medium. Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes.
Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes. Remove from heat and stir in cumin seeds and crushed red pepper flakes—the residual heat from the oil will bloom those spices and bring out their flavors.
Remove the lemon peel and pour the mixture over your orzo. Toss to evenly distribute.
Add the scallions, dill, parsley to the salad, toss well.
Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
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Directions
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.
Prepare the dressing. Coarsely chop ½ cup raw almonds; set aside. Trim 3 scallions and separate white and green parts (save the green parts for later in the recipe). Thinly slice white parts and transfer to a small skillet.
Smash and peel 4 garlic cloves. Add those to same skillet. Using a vegetable peeler or paring knife, remove three 3" strips of lemon peel (avoiding white pith); reserve rest of the lemon for your salad dressing. Add peels to skillet.
Pour ½ cup extra-virgin olive oil into skillet and stir so that all of the elements are coated in oil.
Heat skillet with scallion mixture over medium. Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes.
Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes. Remove from heat and stir in cumin seeds and crushed red pepper flakes—the residual heat from the oil will bloom those spices and bring out their flavors.
Remove the lemon peel and pour the mixture over your orzo. Toss to evenly distribute.
Add the scallions, dill, parsley to the salad, toss well.
Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.