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 <[email protected]> wrote: > Hi Abbie, > > couscous would work find. > In my opinion it would be better. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
