Tag: semolina
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Chicken And Couscous Salad: Make It Your Way
I have recently become addicted to Couscous. These tiny pebbles of Durum Wheat Semolina were boiled in chicken stock and a bit of olive oil to stop them sticking for 5 minutes.
I then drained them and let them cool while I made a simple green salad and tossed in a precooked and cooled chicken breast (see my Quick Pulled Chicken Breast trick here).
Add the couscous and hey presto. 🙂
Make this recipe your own by using your own favourite salad ingredients, dressings and garnishes.
Enjoy,
PK
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Durum Wheat Semolina
Semolina is made from a mix of wheat kernel middlings. Wheat middlings are parts of the wheat kernel that are removed from the kernel to get to the endosperm (the inside of the kernel) the purest parts of which are used to make the fine flour we bake bread and cakes with (source information from Wikipedia 2018).
Durum wheat is a wheat cultivar with a very hard kernel. Durum semolina is course and pale yellow (other softer wheat cultivars with softer kernels make a white semolina akin to coarse grade flour).
It is high in proteins, minerals, vitamins and fats and also contains some starch. Durum semolina makes for a softer binding (less elastic), easily shaped dough that is used in pizza, bread , gnocchi and puddings.
Dietary Info: Great for vegetarians and vegans.
Enjoy,
PK
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