Home Knowledge Farina vs. Couscous vs. Cornmeal

Farina vs. Couscous vs. Cornmeal

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Farina Flour, Corn Meal and Couscous

In this article, we’ll compare farina, couscous, and cornmeal. These three nutritious grains get used in a wide range of recipes. It’s easy to get them mixed up, even though they get used for different purposes in the kitchen. Let’s dive in and look at what they are and their popular uses.

1. Farina

What is it?

Farina is a type of milled wheat that is high in carbohydrates, making it an excellent powerhouse breakfast option. Wheat is milled and then sifted to separate the germ and endosperm – it is these parts that get used for farina.

Farina Cereal in a bowl
Farina makes a delicious, healthy breakfast option.

Cream of wheat is very similar to farina as it gets made from the same part of the wheat; however, cream of wheat gets finely ground, so it has a much smoother texture.

Farina is an excellent option for vegans, vegetarians, or those needing more iron in their diet. It contains gluten, so it is not suitable for coeliacs or those seeking a gluten-free diet.

Check out our video about making farina

Uses

Farina has a mild taste and is an excellent option for breakfast, cooked like oats. Adding extras like brown sugar, cinnamon, flowers, butter, fruit, or honey transforms a bland dish into a perfect meal to start the day.

It is also useful to stop the dough from sticking to the bench. Scatter a small amount on the counter before kneading.

Farina Breakfast Cups

This recipe makes delicious puddings that can be made ahead of time for those busy mornings. They’re perfect for eating at home, on the way to work, at the office or for a school snack that’s full of energy.

Makes: 2 serves. Chill overnight.

Ingredients

  • 1 ½ cups whole milk
  • ¼ cup farina
  • 2 Tbsp sugar
  • pinch salt
  • 2 eggs (beaten)
  • ½ tsp cinnamon
  • 1 tsp vanilla

Method

  1. Add milk to a small saucepan and whisk in farina, sugar, and salt. Bring to boil then reduce to simmer and cook for 5 minutes, stirring constantly.
  2. Remove from heat and stir in eggs, cinnamon, and vanilla.
  3. Add to small cups (preferably with lids) and top with some chopped up fruit of your choice. Cover and refrigerate overnight.

2. Couscous

What is it?

Couscous is a pasta made from steamed semolina and wheat flour. It gets traditionally used in savory dishes. Its texture resembles that of grits although it cooks very fast.

Uses

Couscous looks a lot like rice, but it has a very mild, slightly nutty flavor making it perfect for combining with stock, vegetables, seafood, and meats. It’s also excellent for salads or stuffed into capsicums.

Couscous salad

A bowl of couscous salad.
Couscous is a blank canvas for adding ingredients.

Couscous is a light, flavorful salad perfect as a side dish for dinner or a nutritious lunch at home or the office.

Makes: 4 serves.

Ingredients

  • 1 tsp garlic (crushed)
  • 4 Tbsp lemon juice
  • 2 cups chicken stock
  • 1 ¼ cups couscous
  • 1 tsp Moroccan spice
  • ¼ cup chopped fresh parsley or cilantro.
  • 4 green onions, sliced
  • ½ cup pomegranates seeds
  • 1 cup diced watermelon
  • 1 cup feta pieces
  • 2 Tbsp olive oil

Method

  1. Heat a pot on medium-high until hot then and add a splash of olive oil and the garlic. Cook for 1 minute then add lemon juice and chicken stock.
  2. Bring the stock to a boil then stir in the couscous and Moroccan spice. Add the lid and remove from heat. Allow the pot to sit for 8 minutes without removing the lid.
  3. Remove the lid and add the parsley then stir with a fork so that the couscous doesn’t clump together.
  4. Once cooled, mix in the onions, pomegranates, watermelon, feta, and olive oil.
  5. Serve with a slice of lime, parsley and sour cream.

3. Cornmeal

What is it?

If you take dried maize and grind it, you’ll get cornmeal which is a staple ingredient in many kitchens around the world. The size of cornmeal can range from very coarse down to very fine – the latter is known as corn flour in the U.S.

A bowl of dry cornmeal

Cornmeal contains no gluten, so it’s a good option for those wanting to avoid food containing gluten. This ingredient also includes a good dose of fiber, iron, and phosphorous.

Uses

Cornmeal is an excellent substitute for traditional wheat flour when baking. You’ll find that cornmeal produces a more crunchy texture, so it is especially useful when making cookies. Cornmeal can also be used for making bread, tortillas, or as a breakfast substitute for oats.

Savory Cornmeal Fritters

These fritters are tasty savory snacks – a good alternative if you’re looking to reduce your sugar intake. You can dial the paprika up or down depending on your preference for heat in food.

Makes: 10 fritters. 

Ingredients

  • 1 cup of corn flour
  • 1 egg
  • 1 Tbsp butter
  • ¼ tsp of salt
  • ½ cup warm water
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 Tbsp dried chives
  • ½ cup crumbled feta
  • 1 ½ cups vegetable oil

Method

  1. In a large bowl mix corn flour, egg and butter using a wooden spoon.
  2. Whisk salt into the warm water and then combine with corn flour.
  3. Mix in paprika, turmeric, and feta with a spoon.
  4. Pour oil into frying pan and heat on medium-high until hot. Reduce heat to medium and add scoops of the mixture to the oil. Cook until golden and crispy.

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