Hello everyone.
There is a lot of confusion between the notions of semolina, couscous and bulgur.
By subjecting ground whole wheat to a rigorous milling and rolling process, we get:
Bulgur (coarse).
Bulgur (fine).
Durum wheat semolina (coarse).
Durum wheat semolina (medium).
Durum wheat semolina (fine)...
...and durum wheat flour, which is an extra-fine semolina.
Couscous, precooked...
...and not precooked.
It is made of steamed balls of crushed durum wheat semolina (medium).
Granules have not the same size.
Maize couscous (medium)...
...made by the same process.
Bulgur is made of crushed wheat grain (partially cooked).
It is the main ingredient of tabbouleh salad.
DO NOT use couscous to make a tabbouleh salad, USE bulgur instead.
The term "couscous" indicates both the dish and the semolina.
I hope you found this helpful.
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