We get our couscous grain from Morocco. Actually “couscous” refers to the Moroccan dish including the grain, vegetables and meat. Couscous is actually crushed durum wheat semolina formed into small granules or spheres. It’s commonly served in North African, Moroccan, Tunisian, and Algerian cuisine.
You can cook it to serve it as hot semolina with vegetables or meat. Or you can use it raw, mixing it with all the other ingredients to make a tabbouleh, lemon juice and tomato/cucumber mix juices will “naturally cook” the grain in an hour, stored in the fridge.