SC - Re: couscous?

[Decker, Terry D.]

Semolina is wheat and it is most definitely period.  Semolina is the coarse
particles left over after bolting out the finer flour.  It is commonly used
to make pasta.  The best semolina comes from durum wheat (Triticum
turgidum)which is a very hard wheat.

Bear

> From: Jane Williams [mailto:jane at williams.nildram.co.uk]
> > Yes, much of the couscous you find now is that evil 
> non-period semolina
> > stuff, but you can also find whole-wheat, and even flavored 
> whole-wheat
> > stuff.
> 
> It hadn't occured to me that there was any other sort of couscous. 
> Semolina is made from wheat, isn't it? (I seem to remember avoiding 
> couscous when cooking for a wheat-allergic before). What am I 
> missing this time?