"Svend Andersen" <svend@enterpol.dk> wrote in message
news:fc.0073fb6b053a9d830073fb6b053a9d83.53a9d90@net.dialog.dk...
> Hvad er egentlig forskellen på ovenstående.
>
> Også gerne et par råd om tilberedning.
>
> hilsen Svend A
>
En Googelisering af spørgsmålet gav følgende:
Bulgur:
http://www.usaid.gov/hum_response/crg/fsbulgur.htm
Bulgur is cracked, debranned (wheat), and partially precooked to lower
final cooking time.
Knækkede forkogte hvedekerner.
Couscous:
http://www.congocookbook.com/c0154.html
Couscous (Cous-cous or Cous cous) is a traditional staple food in North
Africa; it is also common in Western Africa whence it has spread into
Central Africa. Couscous is a pasta, made by mixing flour and water to form
a paste which is then formed and dried. Most couscous is made with flour
ground from durum wheat, but rice, maize (corn), or cowpea (black-eyed pea)
flours are sometimes used.
Pasta lavet af hvede, ris, majs eller bønnemel....
H