My concern with using couscous in a salad recipe is that it might not give you the saturation and presence that orzo would, as the much finer pasta would wash away easier in a dressing, while orzo's higher size and body wouldn't get carried to the bottom of the bowl as easily. Taste differences between the two are a matter of personal preference, of course, but the structural elements may also be important in the recipe to get the blend of flavors and texture the recipe calls for.
> -----Original Message----- > From: John Diakogeorgiou via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Sunday, March 22, 2015 9:24 PM > To: cookinginthedark@acbradio.org; gail johnson > Subject: Re: [CnD] orzo > > I respectfully disagree with Gale in that couscous is better. Although > if you like couscous I would try it. As has previously mentioned it is > much finer than orzo. Orzo is very starchy but has a nice flavor. > It is very readily found in the pasta section of many grocery stores at > least in Columbus. It is very versatile. I use it in caseroles, served > with cheese on top, and in soups. > > On 3/22/15, gail johnson via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > Hi Abbie, > > > > couscous would work find. > > In my opinion it would be better. > > > > _______________________________________________ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
