If you have never tried Orzo - give it a try - delicious and simple side.
1/2 pound (1 1/4 cups) orzo
1/2 teaspoon grated lemon zest & 1 tablespoons fresh lemon juice
1/4 cup slivered black olives
1/8 cup chopped fresh parsley
Coarse salt and ground pepper
Add 2 cups water and lemon zest, and season with salt and pepper; bring to a boil. Reduce heat to medium; cover, and simmer until orzo is al dente and liquid is absorbed, 10 to 15 minutes (if orzo is cooked but liquid remains, cook uncovered to evaporate). Remove from heat. Stir in olives, parsley, remaining 2 tablespoons olive oil, and lemon juice.
Yield: 4 servings
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