That makes a lot of sense except that couscous is used in salads a lot. John Diakogeorgiou
> On Mar 22, 2015, at 10:25 PM, Nicole Massey <[email protected]> wrote: > > 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:[email protected]] >> Sent: Sunday, March 22, 2015 9:24 PM >> To: [email protected]; 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 >> <[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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
