Orzo with Feta, Cucumber and Tomato

1 ¼ cups orzo pasta

1 cup chicken broth

1 cup water

1 red bell pepper, seeded and chopped - divided

2 tablespoons olive oil

2 cucumbers, peeled and chopped

2 cups crumbled feta cheese

2 roma (plum) tomatoes, seeded and chopped

1 red onion, very thinly sliced and cut into 1-inch pieces

1 cup pitted Kalamata olives, coarsely chopped

3 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1 teaspoon ground cumin

2 tablespoons olive oil

salt and ground black pepper to taste

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.