Christine's Orzo Salad

1/2 cup olive oil

2 gloves garlic - finely minced or pressed

3 tablespoons freshly squeezed lemon juice

1/4 teaspoon cumin

2 teaspoons ground turmeric

1 teaspoon granulated sugar

salt/pepper

1 pound orzo (1 package)

2/3 cup pine nuts

1 cup currents (plump in hot water for 20 minutes and drain)

1/4 chopped fresh mint

1/4 chopped fresh parsley

(Optional mint leaves/pomegranate seeds for garnish)



Stir garlic, lemon juice, cumin, turmeric, sugar and salt and pepper to taste and set aside.

Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in large bowl and toss with dressing from above. Cool to room temperature stirring to coat occasionally.

Add pine nuts, drained currants, mint, parsley and coriander to pasta. Serve at room temperature garnished with mint sprigs and pomegranate seeds. 

note: to toast pine nuts, place them in a small heavy frying pan over moderate heat. Stir until they begin to turn golden. Remove from heat and pour onto plate to cool.