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Ingredients

1 cup (250 mL) orzo, cooked
2 cups (500 mL) chopped flat leaf parsley
12 mint leaves, chopped
1 cup (250 mL) finely diced fresh tomato
½ cup (125 mL) finely diced red onions
juice of 3 lemons
4 tbsp (60 mL) extra virgin olive oil
½ tsp (2 mL) sea salt
½ tsp (2 mL) ground pepper

Directions