Orzo Vs Couscous — What’s The Difference?
As the saying goes, “less is more” — especially for recipes featuring tiny pastas like orzo and couscous. Many folks have likely confused one for the other, so now is the time to set the record straight.
What is the difference between orzo & couscous? There are several major differences between orzo and couscous. While they are both derived from semolina flour, the two ingredients differ mainly in point of origin, process, and texture. Having said all of this, you can usually substitute orzo for couscous interchangeably in many recipes.
Continue reading the article below for more on the contrast and comparison of orzo and couscous — we dare you to try and make it through without stopping to try one of the recipes!
What Is Orzo?
Orzo is an Italian word meaning “barley,” and has also been known as “risoni.” Don’t be fooled by its close resemblance to its smaller grain relative: rice.
Orzo is actually a very tiny form of pasta!
It can be made using regular white flour, but like many traditional forms of pasta, it is typically made using semolina (wheat flour made from durum wheat) mixed with water, salt, and eggs.
For your vegan pals, you can also make orzo without eggs, a version often available in most stores.
The texture of orzo, when cooked properly, should be firm and chewy.
One very intriguing tidbit about orzo is that the way it is made is kind of a secret.
We’re not saying it’s a conspiracy, but there are not a lot of videos, photos, or in-depth details on the manufacturing process out there to watch orzo being made!
All we know is that the shaping process is called extrusion, and is nowadays mostly done by machines in a factory.
What Is Couscous?
Couscous is a grain commonly featured in North African, Moroccan, Tunisian, and Algerian cuisine.
However, couscous is also a pasta!
It has a neutral flavor which allows it to pair with almost anything and everything you can think of.
Like orzo, couscous pasta is made using semolina, but in some regions, the flour is made from ground barley, farina (flour milled from a potato or cassava), or pearl millet.
Couscous was originally hand-rolled into its defining ball shape, although today we do have machines to manufacture the mass-produced couscous that we see in stores.
It appears in a variety of colors like cream, red, yellow, or green, depending on the region.
There is also a popular version of couscous developed in Israel that comes in the form of larger and more translucent balls, known as “pearls.”
The texture of couscous, when properly cooked, should be light and fluffy.
One reason you may not want to substitute orzo in a couscous recipe is that couscous actually has fewer calories per serving than orzo (not like we’ve been keeping score or anything.)
1 cup of couscous has about 176 calories, whereas 1 cup of orzo is about 210 calories.
Orzo Vs Couscous — Comparison Chart
For a quick summary of the differences between orzo and couscous, we’ve made a snazzy chart:
| Orzo | Couscous | |
|---|---|---|
| Name From | Italian for “barley” — also called risoni | From northern Africa; in Israel, they developed larger couscous balls called “pearls” |
| Calories | More calories (1 cup = 210 calories) | Less calories (1 cup = 176 calories) |
| Made From | Orzo is traditionally made from semolina, but can also be made from white flour or whole grain | Made from crushed and steamed semolina |
| Appearance And Diet | Orzo is traditionally not vegan, but can be made vegan; looks like grains of rice; made and cooked like pasta | Couscous itself is vegan, although many dishes are not; can also come in different colors like red, green, and yellow; ball-shaped |
| Texture | Firm, chewy texture | Fluffy texture |
Why Use Orzo Or Couscous?
Orzo is a versatile and easy-to-use pasta. The texture of orzo is much like the texture of any other pasta, albeit in a small form.
Orzo can stand up to heavier sauces, such as cream- and cheese-based sauces.
It is also a good addition to soups and even stews. The famous Italian wedding soup features orzo. It is also a welcome addition to vegetable-centric pasta salads.
Cooked Moroccan couscous is a fluffier, drier product, ideal as a side or an addition to a hearty green salad. It is less likely to be cooked in a sauce than it is to be a side to a saucy dish.
Morrocan couscous is usually not an ideal substitute for orzo. However, the larger pearl couscous can be substituted for orzo in some situations.
Pearl couscous is frequently incorporated into salads and soups, just like orzo. You can explore these differences in the following recipes!
Popular Recipes Using Orzo And Couscous
Both orzo and couscous are incredibly versatile and virtually interchangeable in recipes for a fresh, easy, and quick meal addition —and they’ll all be deliciously savory and packed with umami flavor!
Orzo dishes will be rich and indulgent. Consider serving them with a lighter entrée, such as pan-cooked fish or roasted vegetables.
Couscous dishes will be lighter and drier. Consider serving them with saucy, heavier fare such as a chimichurri flank steak or a tomato-and-chickpea stew.
Here are a few of our favorite recipes that you can try — feel free to let us know how your recipes turned out!
How To Make Mushroom Orzo
This mushroom orzo is a deliciously savory side perfect for pairing with grilled meats and a bright salad!
Ingredients
- 1 cup orzo
- ¼ cup melted butter
- ¼ cup pasta water
- ¼ cup white wine
- ½ lb cremini, oyster, or lobster mushrooms, chopped
- 1 cup freshly grated parmesan cheese
- 2-4 cloves garlic, chopped
- 2 tbsp sage, chopped
- 1 tbsp rosemary, chopped
- Salt
- Pepper
- Parsley (for garnish)
Instructions
1. First, bring a large pot of lightly salted water to a boil.
2. Next, add orzo and boil, stirring occasionally until it is cooked to al dente, according to the package directions. Strain and set aside, reserving ¼ cup of pasta water.
3. Now, melt butter in a skillet over medium heat. Add mushrooms to the pan and cook until they are browned.
4. Stir in chopped garlic, rosemary, and sage for 2 minutes and season with salt and pepper. For the final touches, add white wine to the pan and reduce it by half.
5. Stir your cooked orzo into the pan. Add parmesan and pasta water, then stir until the cheese has melted and the sauce has thickened. Serve with a parsley garnish.
Mushroom Orzo
This mushroom orzo is a deliciously savory side perfect for pairing with grilled meats and a bright salad!
Ingredients
- 1 cup orzo
- ¼ cup melted butter
- ¼ cup pasta water
- ¼ cup white wine
- ½ lb cremini, oyster, or lobster mushrooms, chopped
- 1 cup freshly grated parmesan cheese
- 2-4 cloves garlic, chopped
- 2 tbsp sage, chopped
- 1 tbsp rosemary, chopped
- Salt
- Pepper
- Parsley (for garnish)
Instructions
1. First, bring a large pot of lightly salted water to a boil.
2. Next, add orzo and boil, stirring occasionally until it is cooked to al dente, according to the package directions. Strain and set aside, reserving ¼ cup of pasta water.
3. Now, melt butter in a skillet over medium heat. Add mushrooms to the pan and cook until they are browned.
4. Stir in chopped garlic, rosemary, and sage for 2 minutes and season with salt and pepper. For the final touches, add white wine to the pan and reduce it by half.
5. Stir your cooked orzo into the pan. Add parmesan and pasta water, then stir until the cheese has melted and the sauce has thickened. Serve with a parsley garnish.
How To Make Mushroom Couscous
Looking for a side full of umami and flavor? Give this mushroom couscous a try!
Ingredients
- 8 oz cremini, oyster, or lobster mushrooms, chopped
- 1 small onion, chopped
- 1 cup Moroccan couscous
- 1½ cups chicken broth
- 3 tbsp olive oil
- 2- 4 cloves garlic, chopped
- Rosemary, chopped
- Sage, chopped
- Salt
- Pepper
Instructions
1. In a large skillet or sauce pot, cook the chopped onion and mushrooms in olive oil over medium heat until everything is browned.
2. Next, add chopped garlic, sage, and rosemary, then season with salt and pepper.
3. Add couscous and broth, then bring the mixture to a boil. Cover the pot with a lid and then turn off the heat.
4. Let it rest for 5 minutes, stir, and serve.
Mushroom Couscous
Looking for a side full of umami and flavor? Give this mushroom couscous a try!
Ingredients
- 8 oz cremini, oyster, or lobster mushrooms, chopped
- 1 small onion, chopped
- 1 cup Moroccan couscous
- 1½ cups chicken broth
- 3 tbsp olive oil
- 2- 4 cloves garlic, chopped
- Rosemary, chopped
- Sage, chopped
- Salt
- Pepper
Instructions
1. In a large skillet or sauce pot, cook the chopped onion and mushrooms in olive oil over medium heat until everything is browned.
2. Next, add chopped garlic, sage, and rosemary, then season with salt and pepper.
3. Add couscous and broth, then bring the mixture to a boil. Cover the pot with a lid and then turn off the heat.
4. Let it rest for 5 minutes, stir, and serve.
How To Make Mediterranean Salad
This Mediterranean salad is a perfect choice to serve with lamb kebabs for a Mediterranean feast or burgers for a contemporary twist to a barbecue classic. Bright, acidic, and crisp, the feta cheese adds a pungent punch to any meal!
Ingredients
- 1 cup of pearl couscous (a.k.a. Israeli couscous) or orzo
- 1 cucumber, chopped
- 4 Roma tomatoes, chopped
- 1 red bell pepper, chopped
- 1 small red onion, finely chopped
- 1 lemon, juiced
- ¼ cup of olive oil
- 8 oz feta cheese
- ½ cup parsley, chopped
- Salt and pepper (to taste)
Instructions
1. Prepare the pearl couscous or orzo according to the package directions. If you are using orzo, cook first, then rinse in cold water and allow it to cool.
2. Next, slice the tomatoes into quarters and remove the seeds. Then, chop the cucumber, tomatoes, bell pepper, and red onion.
- While the size is not the most important for the other vegetables, be sure to chop the red onion finely.
3. Put all of the chopped vegetables in a bowl, along with orzo or pearl couscous. Add the lemon juice and dash on some olive oil.
4. Crumble the feta and add it to the bowl, along with chopped parsley. Season to taste with salt and pepper. Toss all the ingredients together and serve.
Notes
- This salad can be made with pearl couscous, Moroccan couscous, or orzo — all in the same proportions! Moroccan couscous is finer-grained than the other options and will beautifully absorb the liquid, creating an excellent picnic side.
Mediterranean Salad
This Mediterranean salad is a perfect choice to serve with lamb kebabs for a Mediterranean feast or burgers for a contemporary twist to a barbecue classic. Bright, acidic, and crisp, the feta cheese adds a pungent punch to any meal!
Ingredients
- 1 cup of pearl couscous (a.k.a. Israeli couscous) or orzo
- 1 cucumber, chopped
- 4 Roma tomatoes, chopped
- 1 red bell pepper, chopped
- 1 small red onion, finely chopped
- 1 lemon, juiced
- ¼ cup of olive oil
- 8 oz feta cheese
- ½ cup parsley, chopped
- Salt and pepper (to taste)
Instructions
1. Prepare the pearl couscous or orzo according to the package directions. If you are using orzo, cook first, then rinse in cold water and allow it to cool.
2. Next, slice the tomatoes into quarters and remove the seeds. Then, chop the cucumber, tomatoes, bell pepper, and red onion.
* While the size is not the most important for the other vegetables, be sure to chop the red onion finely.
3. Put all of the chopped vegetables in a bowl, along with orzo or pearl couscous. Add the lemon juice and dash on some olive oil.
4. Crumble the feta and add it to the bowl, along with chopped parsley. Season to taste with salt and pepper. Toss all the ingredients together and serve.
Notes
This salad can be made with pearl couscous, Moroccan couscous, or orzo — all in the same proportions! Moroccan couscous is finer-grained than the other options and will beautifully absorb the liquid, creating an excellent picnic side.
How To Make Italian Wedding Soup
We absolutely adore this recipe for Italian wedding soup earlier — it’s full of flavor and perfect to serve as both a favorite comfort food or an epic crowd-pleaser!
Ingredients
- 1 lb Italian sausage (pork, chicken, or turkey)
- 4 cloves garlic, chopped
- 1 small onion, chopped
- 2 medium carrots, sliced
- 2 qt chicken stock
- 1 bunch kale, ribbed and chopped
- 2 cups cooked orzo (or pearl couscous)
- Salt
- Pepper
- Italian seasoning
- Parmesan cheese (for garnish)
- Red pepper flakes (for garnish)
Instructions
1. Shape Italian sausage into small meat balls and brown in a large sauce pot.
2. Add onion, carrots, and garlic, then sauté till aromatics are released.
3. Add chicken stock and kale. Season to taste with salt, pepper, and Italian seasoning.
4. Simmer for 45 minutes, adjusting flavor if needed, then add orzo (or couscous) and remove from heat.
5. Serve with parmesan and red pepper flakes.
Italian Wedding Soup
We absolutely adore this recipe for Italian wedding soup earlier — it's full of flavor and perfect to serve as both a favorite comfort food or an epic crowd-pleaser!
Ingredients
- 1 lb Italian sausage (pork, chicken, or turkey)
- 4 cloves garlic, chopped
- 1 small onion, chopped
- 2 medium carrots, sliced
- 2 qt chicken stock
- 1 bunch kale, ribbed and chopped
- 2 cups cooked orzo (or pearl couscous)
- Salt
- Pepper
- Italian seasoning
- Parmesan cheese (for garnish)
- Red pepper flakes (for garnish)
Instructions
1. Shape Italian sausage into small meat balls and brown in a large sauce pot.
2. Add onion, carrots, and garlic, then sauté till aromatics are released.
3. Add chicken stock and kale. Season to taste with salt, pepper, and Italian seasoning.
4. Simmer for 45 minutes, adjusting flavor if needed, then add cooked orzo (or couscous) and remove from heat.
5. Serve with parmesan and red pepper flakes.
