Cook your orzo in a large pot with plenty of boiling water and the bouillon cubes. Stir well until the cubes have dissolved and stir regularly throughout cooking to prevent sticking. Cook for about 10-15 minutes or until cooked through. Drain any starch from the orzo.
Add your orzo to a large mixing bowl and drizzle Meyer Lemon Olive Oil to prevent sticking. Now add in a splash of Pomegranate White Balsamic Vinegar, garlic paste, Sedona Spice Dipping Spice, zest and juice of the lemons, grated onion, fresh basil and arugula. Give it all a good stir to evenly combine.
Mix in the parmesan and pomegranate seeds, they can be measured with your heart. Make sure to leave some seeds to garnish on top.
Finish your lemon orzo salad with a garnish of lemon slices, a drizzle of Meyer Lemon Olive Oil, and Pomegranate White Balsamic Vinegar.
