Orzo with Feta, Cucumber and Tomato

Place orzo pasta chicken broth water and half the chopped red bell pepper into a saucepan. Bring to a boil reduce heat to low and simmer until orzo are tender and liquid has been absorbed about 10 minutes. Drain and rinse. Allow to cool.

Place orzo into a large salad bowl with remaining red bell pepper and 2 tablespoons olive oil; toss to coat. Mix in cucumbers feta cheese roma tomatoes red onion Kalamata olives lemon juice white wine vinegar and cumin; toss salad well. Drizzle 2 more tablespoons olive oil over top of salad. Refrigerate 1 hour tossing once or twice; season to taste with salt and black pepper before serving.