Semolina in water
From its real name “durum wheat semolina”, semolina is the main ingredient in the preparation of couscous (hence the often-used shortcut of “couscous semolina” or “couscous seeds”). Served with fish or meat (simmered or in a tagine), dried fruit, cooked or just plain vegetables, with a little butter, this is a tasty starch that replaces rice or pasta. Do you want to prepare semolina in water without wading through it? Follow this recipe step by step.
- 200g semolina
- 200ml water
- 1 C. olive oil soup
- 10g butter
- Preparation10 minutes
- Cooking5 minutes
- 1.To prepare your semolina with water, first bring to the boil, in a saucepan, an identical weight of lightly salted water to that of your semolina (200 ml of water for 200 g of semolina).
- 2.When the water boils, turn off the heat, then pour in the semolina and olive oil and stir with a fork to loosen all the grains. Cover the pan and let the semolina swell for 5 minutes.
- 3.As soon as the semolina has swelled enough, if you want to loosen the seed, roll it in your hands, while adding the butter.
To add more flavor to your semolina, you can add a chicken stock cube of vegetable stock to the cooking water. You can also season it hot with a little lemon juice and/or mild spices (sweet pepper, curry…).