Couscous is a dish made from tiny granules of durum wheat and most of it is "instant" or quick-cooking. 

Couscous is closely related to pasta, as durum wheat, ground into semolina flour, is the same type of wheat that is most commonly used for making pasta.

Couscous originated in North Africa, where it is traditionally prepared as part of a meat or vegetable stew seasoned with cumin. Today, couscous is found in many cuisines, including much of the Middle East and various Mediterranean cuisines, as well as the United States and western European countries.

Although couscous was traditionally hand-rolled, these days it is made by machine. Coarsely ground wheat (semolina) is moistened and tossed with fine wheat flour until it forms little round balls. 

It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania, Libya and the Western Sahara

Couscous makes not only a good accompaniment to stews but it can also be used as a filler in patties, meat roulades, pilafs, etc.  Add leftover cooked couscous to salads or use it in muffins or pancake recipes

Preparing instant couscous is quick and easy.  The dried couscous is added to a pot of boiling water or stock, the pot is then covered and the water is absorbed into the couscous in about five minutes.

There are various ways how one can prepare couscous and can be both savoury and sweet depending on the ingredients used.   

Couscous can be prepared with lemon, toasted almonds, peas, raisins or currants, even apples or apricots.