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Ingredients

1 cup uncooked orzo pasta 2 tablespoons extra virgin olive oil, divided 1 pound ground lamb 2 cloves garlic, chopped 1 tablespoon ground coriander salt and pepper to taste 4 cups fresh spinach leaves, chopped 3 tomatoes, seeded and chopped 1 lemon, zested and juiced ¼ cup chopped fresh mint leaves ¼ cup chopped fresh parsley 5 green onions, chopped 1 cup crumbled feta cheese

Nutrition Info

461.1 calories carbohydrate: 34.5 g cholesterol: 88 mg fat: 25 g fiber: 4.5 g protein: 25.6 g saturatedFat: 11.3 g servingSize: - sodium: 535.1 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

Bring a pot of lightly salted water to a boil. Add orzo pasta, cook for 5 minutes, or until al dente. Drain.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the lamb and garlic in the skillet. Season lamb with coriander, salt, and pepper. Cook until evenly browned. Remove from heat, and drain.
In a large bowl, mix the spinach, tomatoes, lemon juice and zest, mint, parsley, green onions, and remaining olive oil. Toss with the orzo, lamb, and feta cheese to serve.

6 servings

A bright, flavorful array of Mediterranean ingredients!