Ohhhhhhhhh I just found the couscous section ok, don't know why I didn't think of the word! in French we call it "semoule de couscous".
If I understand correctly, semolina is the smoother grained version then? Then I never used semolina for salty dishes, but I've used it for fast desserts, with sugar/cinnamon/chocolate powder, since it has a more creamy texture than couscous.
I usually just mix it with water (which I guess could be milk for fancy people) + sugar/stuff and then cook it either:
- boiling water and then adding the semolina little by little while mixing (a bit like oat porridge)
- in the microwave, if I remember correctly it takes some rounds to get to the proper texture
I think it's called semolina pudding? It can also be done with any type of flour, both in pot and microwave (but idk if I would recommend the wheat flour + microwave version, which I used to make years ago but has a slightly dubious taste I think xD)
