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Ingredients

• Salt
• 1⁄2 pound orzo pasta
• 4 cloves garlic, grated or minced
• 4 sprigs fresh oregano, leaves stripped and finely chopped
• 6 sprigs fresh rosemary, leaves stripped and finely chopped
• 1⁄4 cup green olive tapenade
• 1 teaspoon red pepper flakes
• Zest and juice of 2 lemons, divided
• 1⁄3 cup plus 1⁄4 cup extra virgin olive oil (EVOO), divided
• 1 1⁄2 pounds firm, white-fleshed fish such as halibut or swordfish, cut into 12 2-inch chunks
• 2 pounds boneless, skinless chicken breasts, cut into 12 2-inch chunks
• Black pepper
• 1 small red onion, finely chopped
• 1⁄2 cup flat leaf parsley leaves, finely chopped
• 1 cup feta cheese crumbles
• 1⁄4 cup kalamata olives, chopped
• 2 tomatoes, diced
• 1⁄2 English (seedless) cucumber, diced
• 1⁄4 cup pine nuts, lightly toasted in a dry skillet for 3-4 minutes
• 8 Greek hot peppers

Description

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