Orzo is rice-shaped, short-cut pasta.  You might give couscous a try,
and if you like the results, you will have invented a new dish!

Jennifer

On 3/23/15, Abby Vincent via Cookinginthedark
<[email protected]> wrote:
> Couscous has a finer texture and more delicate flavor than rice.  The
> "grains", so to speak, are smaller than rice grains.
> Abby
> -----Original Message-----
> From: John Diakogeorgiou via Cookinginthedark
> [mailto:[email protected]]
> Sent: Monday, March 23, 2015 6:07 PM
> To: [[email protected]]; Nancy Martin
> Subject: Re: [CnD] orzo
>
> I'm not sure how to describe it. It's very small.
>
> John Diakogeorgiou
>
>> On Mar 23, 2015, at 3:22 PM, Nancy Martin via Cookinginthedark
>> <[email protected]> wrote:
>>
>> Hi,
>> Does cous cous have a texture like rice? As you can tell, my knowledge
>> would last a nano second.
>>
>> ----- Original Message ----- From: "Nicole Massey via
>> Cookinginthedark" <[email protected]>
>> To: <[email protected]>; "'Abby Vincent'"
>> <[email protected]>
>> Sent: Sunday, March 22, 2015 4:19 PM
>> Subject: Re: [CnD] orzo
>>
>>
>>> Cous cous might be a bit too fine. Orzo is larger, around the size of a
>>> sunflower seed. Treat it like any other smallish pasta.
>>>
>>>> -----Original Message-----
>>>> From: Abby Vincent via Cookinginthedark
>>>> [mailto:[email protected]]
>>>> Sent: Sunday, March 22, 2015 4:15 PM
>>>> To: [email protected]
>>>> Subject: [CnD] orzo
>>>>
>>>> I have a recipe for a salad calling for orzo, peas, asparagus, and
>>>> lemon juice for dressing.  I'm not familiar with orzo?  I do have
>>>> couscous.  Would that work?
>>>>
>>>> Abby
>>>>
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