Question

[AusWendy]

Hi Everyone,

Can anyone tell me if there is any difference between semolina and couscous?
A recipe for chicken soup with dumplings uses semolina but my packet of
couscous says that it is made from semolina. Would I be ok just using the
couscous?

Many thanks,

Aus Wendy

[PeterLucas]

Post by AusWendy
Hi Everyone,
Can anyone tell me if there is any difference between semolina and couscous?

http://www.epicureantable.com/articles/agrainsemolina.htm

Commercially made couscous is widely available and is a very fine cut
pasta often referred to as patina, and is available in fine, medium and
coarse. Today 'made from scratch' is rarely done anymore and when, only
by the very poor. It was, of course, a very time consuming task left
to the adept and experienced hands of women. Roughly, two parts of
semolina is mixed with 1 part of durum flour and a little salt.
Handfuls of water are added to humidify and the mass is worked between
the hands. Eventually a fine layer of flour coats the larger endosperm
of semolina forming the couscous 'pellets' and preventing them from
sticking together. Some sources suggest the original couscous known to
the Berber folk was worked without the addition of flour.

Post by AusWendy
A recipe for chicken soup with dumplings uses semolina but
my packet of couscous says that it is made from semolina. Would I be
ok just using the couscous?

The couscous won't stick together.

Post by AusWendy
Many thanks,
Aus Wendy

http://www.cliffordawright.com/caw/food/entries/display.php/id/58/
--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
it ran into a pylon.
10,000 volts went up its arse
and turned its wool to nylon.

[ant]

Post by AusWendy
Hi Everyone,
Can anyone tell me if there is any difference between semolina and
couscous? A recipe for chicken soup with dumplings uses semolina but
my packet of couscous says that it is made from semolina. Would I be
ok just using the couscous?

We get "instant couscous" here, in the boxes.

Real couscous is made by getting fine semolina and coarse semolina, putting
them into flat pans. Then the woman (usually it is women) dampen their
hands, put a palm in each pan, and rub them together. this makes the
couscous, which is fresh. Then they cook it in the steam above a stew
cooking on the stove using a steamer top on the stewpot.

I think if you tried to make dumplings from the instant couscous, they would
not stick together, they'd crumble apart. Real couscous is soft from being
made with the semolina. Probably the dumpling recipe calls for fine
semolina, which is almost like a coarse flour.

[AusWendy]

Post by AusWendy
Hi Everyone,
Can anyone tell me if there is any difference between semolina and
couscous? A recipe for chicken soup with dumplings uses semolina but my
packet of couscous says that it is made from semolina. Would I be ok just
using the couscous?
Many thanks,
Aus Wendy

Thanks Peter and ant for your replies :)

I went on a semolina hunt this afternoon. Alas, neither Coles, Woolworths
(Safeway) or the local IGA had any.
I have decided to be very brave and try the dumplings with couscous. The
recipe calls for an egg and I hope that will help bind the mix together.

Wish me luck lol.

Aus Wendy

[mªdcªt]

x-no-archive: yes On Thu, 27 Dec 2007 13:25:32 GMT, "AusWendy"

Post by AusWendy

Post by AusWendy
Hi Everyone,
Can anyone tell me if there is any difference between semolina and
couscous? A recipe for chicken soup with dumplings uses semolina but my
packet of couscous says that it is made from semolina. Would I be ok just
using the couscous?
Many thanks,
Aus Wendy

Thanks Peter and ant for your replies :)
I went on a semolina hunt this afternoon. Alas, neither Coles, Woolworths
(Safeway) or the local IGA had any.
I have decided to be very brave and try the dumplings with couscous. The
recipe calls for an egg and I hope that will help bind the mix together.
Wish me luck lol.

Do you have a good deli near you?
They'd carry this sort of stuff.

IIRC, my local Greek one does.

--
Hey spambots! Harvest these:

***@votivation.com
***@votivation.com
***@votivation.com
***@votivation.com
***@swiss-invest-ltd.net
***@vettimaniy.info
***@vettimaniy.info
***@gmail.com
***@conunpardewebs.info
***@conunpardewebs.info
***@spurmforyou.com
***@spurmforyou.com

[MG]

Post by AusWendy

Post by AusWendy
Hi Everyone,
Can anyone tell me if there is any difference between semolina and
couscous? A recipe for chicken soup with dumplings uses semolina but my
packet of couscous says that it is made from semolina. Would I be ok
just using the couscous?
Many thanks,
Aus Wendy

Thanks Peter and ant for your replies :)
I went on a semolina hunt this afternoon. Alas, neither Coles, Woolworths
(Safeway) or the local IGA had any.
I have decided to be very brave and try the dumplings with couscous. The
recipe calls for an egg and I hope that will help bind the mix together.
Wish me luck lol.
Aus Wendy

hi wendy
did you check out the "continental" section of the store as well? I would be
very surprised if none of the stores above stocked it...have always been
able to find it in all the above stores

when I worked in a supermarket (eons ago) it was kept in the cereal
aisle...then I saw it moved to "cooking & baking", then with the pastas,
then with the "soups and dried pulses", then finally into the "continental"
section

good luck :)

[FarmI]

Post by MG

Post by AusWendy
I went on a semolina hunt this afternoon. Alas, neither Coles,
Woolworths (Safeway) or the local IGA had any.

when I worked in a supermarket (eons ago) it was kept in the cereal
aisle...

I remember semolina called "Breakfast Delight" which I used to really enjoy.
Must have a look for it next time I'm in a bigger supermarket.

[Liz]

Post by FarmI

Post by MG

Post by AusWendy
I went on a semolina hunt this afternoon. Alas, neither Coles,
Woolworths (Safeway) or the local IGA had any.

when I worked in a supermarket (eons ago) it was kept in the cereal
aisle...

I remember semolina called "Breakfast Delight" which I used to really
enjoy. Must have a look for it next time I'm in a bigger supermarket.

In the "international foods" section of the supermarket you can often find
"continental flour" which is very fine semolina. I've seen it in fine and
coarse grades, but even the coarse is pretty fine compared to, say,
Breakfast Delight.

Liz

[ant]

Post by AusWendy
I went on a semolina hunt this afternoon. Alas, neither Coles,
Woolworths (Safeway) or the local IGA had any.

I find it in delis, and proper food shops like Essential Ingredient. But
there's a big deli chain in the ACT region called Mother Nature's and they
have several different sorts. Shops that sell nuts and wholemeal stuff
usually have it, too. Health food shops etc.

[AusWendy]

Post by AusWendy
Hi Everyone,
Can anyone tell me if there is any difference between semolina and
couscous? A recipe for chicken soup with dumplings uses semolina but my
packet of couscous says that it is made from semolina. Would I be ok just
using the couscous?

Thanks to everyone that responded. I did try our local deli but they were
out of it and due to get some more in a couple of days. Being a bit thick
lol I never thought of trying a nut/grain/wholefood place.

I went ahead and made the dumplings using the couscous. On the whole it was
quite successful as most of them did stick together, only a few had little
bits break off.

The soup was loved by the kids and I will definately be making it again but
this time with the semolina :)

Thanks,

Aus Wendy

[ant]

Post by AusWendy
Thanks to everyone that responded. I did try our local deli but they
were out of it and due to get some more in a couple of days. Being a
bit thick lol I never thought of trying a nut/grain/wholefood place.
I went ahead and made the dumplings using the couscous. On the whole
it was quite successful as most of them did stick together, only a
few had little bits break off.
The soup was loved by the kids and I will definately be making it
again but this time with the semolina :)

OK! Now let's have the recipe!

You could probably have used matzoh ball stuff too, as they are dumplings in
soup.

[AusWendy]

Post by ant
OK! Now let's have the recipe!
You could probably have used matzoh ball stuff too, as they are dumplings
in soup.

Duh I never thought of that lol.

Here is the recipe. Enjoy :)

Chicken soup with Dumplings (serves 4)
a.. 6 cups homemade chicken stock
b.. 4 green onions
c.. 2 cups shredded cooked chicken
d.. Semolina dumplings
e.. 1 tablespoon butter
f.. 1 teaspoon salt
g.. 1 garlic clove, crushed
h.. 1/2 cup semolina
i.. 30g parmesan cheese, finely grated
j.. 1 egg, lightly beaten
k.. 2 tablespoons basil leaves, finely chopped
(I also added parsley and chives)
Method
Make semolina dumplings Combine 2/3 cup cold water, butter, salt and garlic
in a saucepan over medium-high heat. Bring to the boil. Add semolina in a
steady stream, whisking constantly. Using a wooden spoon, stir for 3 minutes
or until semolina forms a ball and comes away from sides of saucepan.
Transfer to a bowl. Add parmesan, egg and basil. Season with pepper. Mix
well. Cover to keep warm.

Bring stock to the boil over medium-high heat. Reduce heat to medium. Roll
tablespoons dumpling mixture into balls. Drop into stock. Cook for 5
minutes, turning once, or until dumplings cooked through.

Using a slotted spoon, remove dumplings to serving bowls. Cut onions into
long, thin strips. Add onion and chicken to stock. Cook for 2 minutes or
until heated through. Ladle over dumplings. Serve.

[ant]

Post by AusWendy

Post by ant
OK! Now let's have the recipe!
You could probably have used matzoh ball stuff too, as they are
dumplings in soup.

Duh I never thought of that lol.
Here is the recipe. Enjoy :)
Chicken soup with Dumplings (serves 4)
a.. 6 cups homemade chicken stock
b.. 4 green onions
c.. 2 cups shredded cooked chicken
d.. Semolina dumplings
e.. 1 tablespoon butter
f.. 1 teaspoon salt
g.. 1 garlic clove, crushed
h.. 1/2 cup semolina
i.. 30g parmesan cheese, finely grated
j.. 1 egg, lightly beaten
k.. 2 tablespoons basil leaves, finely chopped
(I also added parsley and chives)
Method
Make semolina dumplings Combine 2/3 cup cold water, butter, salt and
garlic in a saucepan over medium-high heat. Bring to the boil. Add
semolina in a steady stream, whisking constantly. Using a wooden
spoon, stir for 3 minutes or until semolina forms a ball and comes
away from sides of saucepan. Transfer to a bowl. Add parmesan, egg
and basil. Season with pepper. Mix well. Cover to keep warm.
Bring stock to the boil over medium-high heat. Reduce heat to medium.
Roll tablespoons dumpling mixture into balls. Drop into stock. Cook
for 5 minutes, turning once, or until dumplings cooked through.
Using a slotted spoon, remove dumplings to serving bowls. Cut onions
into long, thin strips. Add onion and chicken to stock. Cook for 2
minutes or until heated through. Ladle over dumplings. Serve.

That sounds really nice, and actually quite simple. That's interesting,
adding the chicken meat right at the end of cooking. Soup's quite an art and
I've noticed that other people often have it better than me. Making stock
with cold water, for instance. And adding stuff at the end of the cooking,
where you'd normally assume that it'd be better being "cooked in" right from
the start.

I might give that one a go!

[AusWendy]

Post by ant

Post by AusWendy

Post by ant
OK! Now let's have the recipe!
You could probably have used matzoh ball stuff too, as they are
dumplings in soup.

Duh I never thought of that lol.
Here is the recipe. Enjoy :)
Chicken soup with Dumplings (serves 4)
a.. 6 cups homemade chicken stock
b.. 4 green onions
c.. 2 cups shredded cooked chicken
d.. Semolina dumplings
e.. 1 tablespoon butter
f.. 1 teaspoon salt
g.. 1 garlic clove, crushed
h.. 1/2 cup semolina
i.. 30g parmesan cheese, finely grated
j.. 1 egg, lightly beaten
k.. 2 tablespoons basil leaves, finely chopped
(I also added parsley and chives)
Method
Make semolina dumplings Combine 2/3 cup cold water, butter, salt and
garlic in a saucepan over medium-high heat. Bring to the boil. Add
semolina in a steady stream, whisking constantly. Using a wooden
spoon, stir for 3 minutes or until semolina forms a ball and comes
away from sides of saucepan. Transfer to a bowl. Add parmesan, egg
and basil. Season with pepper. Mix well. Cover to keep warm.
Bring stock to the boil over medium-high heat. Reduce heat to medium.
Roll tablespoons dumpling mixture into balls. Drop into stock. Cook
for 5 minutes, turning once, or until dumplings cooked through.
Using a slotted spoon, remove dumplings to serving bowls. Cut onions
into long, thin strips. Add onion and chicken to stock. Cook for 2
minutes or until heated through. Ladle over dumplings. Serve.

That sounds really nice, and actually quite simple. That's interesting,
adding the chicken meat right at the end of cooking. Soup's quite an art
and I've noticed that other people often have it better than me. Making
stock with cold water, for instance. And adding stuff at the end of the
cooking, where you'd normally assume that it'd be better being "cooked in"
right from the start.
I might give that one a go!
--
ant

It was very nice. For the stock I just poached 3 chicken thighs and 3 thigh
fillets and made the stock from that water. I also thought the next time I
make it I'm going to add a tiny tiny dash of soy sauce to the soup :)

Aus Wendy