Some foods that may contain semolina are pasta, cereal, couscous, pudding and soup. Many baby foods and foods designed for the elderly also contain semolina. Semolina is a gritty byproduct of durum wheat that is ground more coarsely than normal wheat flours.
When used in pasta, durum wheat is high in gluten and exceptionally hard. When milled, this flour produces a semolina that is similar in texture to fine sand. Most pastas that have a dark ivory color that borders on yellow are made with durum wheat semolina.
Couscous is a dish that comes from the countries of Morocco, Tunisia and Algeria. It uses the durum wheat semolina before it is ground even finer to make most pastas. Most commercially available brands of couscous come in fine, medium and coarse varieties.
The most commercially available form of cereal that contains semolina is farina, which goes by the Cream of Wheat brand name. Sometimes the word semolina is also used to refer to grains ground in a similar fashion to durum wheat, such as corn and rice.
The body digests semolina slowly, so it makes people feel full longer. Because of its high potassium content, semolina improves the function of the kidneys. Semolina contains phosphorus, zinc and magnesium, in addition to E and B vitamins.