The hardest of the wheats, durum is the grain behind semolina, couscous, and pasta — central to North and West African foodways. Whole durum is a higher-protein wheat with a moderate glycemic profile.
Durum couscous is a defining North and West African staple, and semolina swallows and porridges appear across the diaspora; durum connects the database to the Saharan and Sahelian wheat tradition.
Durum is higher in protein than common wheat, and whole durum (whole-grain semolina) retains the bran fiber, magnesium, and selenium stripped from refined semolina. Whole-grain durum has a more moderate glycemic load than white pasta; cooking pasta al dente and then cooling it raises resistant starch and lowers its glucose impact. NOT gluten-free — durum is a wheat and unsafe for celiac and gluten-sensitive eaters.
As whole-grain semolina: cook into couscous by steaming over broth, or into pasta. Cook pasta al dente, not soft, for a lower glycemic response; cook-and-cool for pasta salads to add resistant starch.
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