If you add water or any hot liquid (other than fat) to semolina it normally turns soft and mushy, a bit like polenta. The recipe below is to have semolina behaving like couscous, where it is fluffy and grainy, not mushy.
I have only tried it once and it worked well. I will be testing the recipe again and adjusting if necessary.
Boiling water (or stock) (1½ - 2 times the amount of semolina)
Butter or oil (optional)
Salt to taste
1. Toast the semolina in a saucepan until it turns golden. Stir frequently to ensure even browning
2. Remove from heat, add water or stock and salt and cover. The semolina should be ready to eat in a few minutes.
3. Add butter or oil and stir with a fork until the grains separate