Couscous vs. Orzo — What's the Difference?
Difference Between Couscous and Orzo
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Compare with Definitions
Couscous
Couscous is a North African dish of small (about 3 millimetres (0.12 in) in diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous.
Orzo
Orzo (, Italian: [ˈɔrdzo]; from Italian for ''barley'', from Latin hordeum), also known as risoni (pronounced [riˈzoːni]; 'large [grains of] rice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from white flour, but it can also be made of whole grain.
Couscous
A pasta of North African origin made of semolina or other grains, formed into small pellets and usually steamed.
Orzo
A pasta shaped like grains of rice, frequently used in soups.
Couscous
A North African dish consisting of this pasta served with stewed vegetables or meat.
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Orzo
A form of pasta the size and shape of grains of rice or barley; often used in soups.
Couscous
A pasta of North African origin made of crushed and steamed semolina.
Orzo
Pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine.
Couscous
A kind of food used by the natives of Western Africa, made of millet flour with flesh, and leaves of the baobab; - called also lalo.
Orzo
Pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine
Couscous
A spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew
Couscous
A pasta made in northern Africa of crushed and steamed semolina
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