Semolina vs. Couscous

Semolinanoun

Coarse grains produced at an intermediate stage of wheat flour milling.

Semolinanoun

Such grains, usually from hard wheat, used in the preparation of pasta, couscous and various sweet dishes.

Semolinanoun

(culinary) semolina pudding

Semolinanoun

The purified fine, hard parts of durum wheat, derived mostly from the endosperm, rounded by the attrition of the millstones, - used in cookery, such as in the preparation of Italian pasta.

Semolinanoun

milled product of durum wheat (or other hard wheat) used in pasta

Semolina

Semolina is the coarse, purified wheat middlings (intermediate milling stage) of durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains (such as rice or corn) as well.

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.