This was pretty good thank you. I had to use dried mint as I couldn't get fresh, I also had to use anchovy stuffed green olives and after tasting, I added a bit more lime juice. I don't feel those few changes altered the dish too much. The orzo needs to be watched carefully as it stuck to the bottom of my pan with the very limited (for pasta at least) amount of water used initially. That did give the finished pasta a nice, almost risotto like creaminess which was good and created an interesting sort of "dressing". Editing to add: CP Camper has now checked the recipe and upped the lime juice from 1/2 teaspoon to 1/2 tablespoon (which is about what I eventually used).