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Bring a pot of well-salted water to a boil. Add the orzo pasta and cook, stirring occasionally, until al dente (between 8 and 10 minutes). Drain, then pour the orzo into a large mixing bowl. Toss the orzo with a tablespoon or so of olive oil to prevent clumping.
While the pasta cooks, heat a wide-bottomed skillet over medium heat. Add the remaining olive oil, onion, crushed tomato, garlic, cumin powder, salt (you may want to add less, then adjust later), pepper, and a glug of water used to swish out the tomato can. Stir.
Bring the tomato sauce to a boil, then immediately lower to a simmer. Cook, stirring occasionally, until reduced into a nice sauce, about 15 to 20 minutes. Taste for seasoning.PRO TIP: If your sauce tastes a bit acidic, stir in a pinch of sugar.
Add the tomato sauce into the bowl of orzo, along with half of the dill, parsley, and feta. Toss to combine.
Spoon the tomato and orzo onto a serving platter or bowl. Top with the lemon juice and remaining feta and fresh herbs. Serve at room temperature.