Couscous vs. Orzo

Couscousnoun

A pasta of North African origin made of crushed and steamed semolina.

Couscousnoun

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.

Couscousnoun

a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew

Couscousnoun

a pasta made in northern Africa of crushed and steamed semolina

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.

Orzonoun

A form of pasta the size and shape of grains of rice or barley; often used in soups.

Orzonoun

Pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine.

Orzonoun

pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine

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.