anneofcleves April 7, 2016 Share April 7, 2016 (edited) Could you use Israeli couscous instead of orzo? I ask because I have decided that I like the couscous, texture and shape, better than orzo. Even though they are both pasta, I prefer one over the other for some reason. eta Another question: How would I go about substituting pineapple juice for the lemon juice? Do you think it would work? I just got done eating some sweet and sour sauce that is pineapple based on bulgogi rice and I am craving the pasta salad now but want it to be pineapple-ey. The little hole in the wall sub sandwich and rice place makes the sauce on top of the stove and they really need to bottle it. It's pasta salad, so it's easy to modify. You could certainly sub Israeli or Lebanese couscous for the orzo - just make sure it's not overcooked. I wouldn't sub Moroccan couscous, though, since it's more delicate. As for pineapple, you'd probably have to experiment with the proportions of pineapple juice. I think it needs a certain amount of acidity from lemon for tartness, but you could sub in a portion of pineapple juice. And if you're using pineapple juice, I think cilantro would a little better in it than basil. (Don't tell Ina I said that.) Edited April 7, 2016 by anneofcleves Link to comment
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