Couscous is made of semolina flour and very popular in the middle east. It takes seconds to make: Add it to boiling, salted water and remove from heat and let stand for 2 minutes. Then fluff it with a fork and treat it as you would rice. You can add all kinds of veggies to it, meat, cheese, nuts, dried fruits, herbs and spices. Here is a link to different kinds of recipes using couscous from Food Network.
I make israeli couscous by cooking it in chicken broth and adding parmesan cheese. Sometimes a bit of bacon.
I've seen a lot of recipes for the smaller couscous containing middle-eastern ingredients like feta, olives, chopped fresh herbs, etc.
I've also seen sun dried tomato/basil.
Since it's just a grain, you can really do anything with it you want!
Wrong. It's not a grain. It's made FROM semolina flour, the same stuff pasta is made from.
It's basically just tiny balls of white pasta dough, so it has the same amount of nutrition as pasta --none whatsoever.
I use it as a replacement for rice and pasta. I think it goes really well with tomato based sauces. Also I like to use small amounts to bulk up my salads. I just make it as normal then put it in the fridge. So when I'm making a salad I can just chuck a little in. Healthier options instead of couscous are quinoa (a little harder than couscous) and millet (I find it very similar in texture).
I've topped couscous with anything I can stir fry. There's a red pepper paste that's practically made to eat with couscous called Harissa.
I put stir fry vegetables on top of cous cous.
Cous cous is really good backpacking food, since it doesn't go bad, is light because it is dry, and cooks so quickly.