Tag: Pasta vs grain

While both orzo and farro are small, grain-like foods popular in Mediterranean dishes, one is a form of pasta while the other is an ancient whole grain. Understanding the fundamental differences between orzo and farro can dramatically impact your cooking, from flavor and texture to nutritional content.

While both are derived from wheat and are common in Mediterranean and Middle Eastern dishes, giant couscous is not the same as bulgur wheat. These popular culinary staples differ significantly in their processing, composition, texture, and nutritional value.

Despite its rice-like shape, orzo is actually a type of pasta, while rice is a true grain, a fundamental difference that impacts their nutritional profile. The answer to which is healthier, rice or orzo, depends heavily on whether you are comparing refined or whole-grain versions of each.

Over 85% of the calories in cooked couscous come from carbohydrates, and the majority of these carbohydrates are starch. While it is classified as a starch, the common misconception is whether couscous is a grain or a type of pasta. This article clarifies the facts behind this frequently asked culinary question.

While both are staple side dishes worldwide, the most significant difference between couscous and rice is that couscous is technically a pasta made from durum wheat semolina, whereas rice is a naturally occurring whole grain.

Couscous, a staple in North African and Middle Eastern cuisines, is consumed by millions globally, yet it's technically a form of pasta made from semolina (durum wheat) rather than a whole grain. Understanding this distinction is crucial to determine if couscous is considered a healthy grain for your diet.