Couscous is actually a tiny pasta (sometimes referred to as "North African pasta") made from semolina wheat. Cooking couscous by traditional methods requires several steaming processes to attain a light and fluffy result. Recently, quick-cooking varieties that require only a brief soaking in hot water have become available.

The whole-wheat type invariably becomes mush, and I wouldn't recommend it for anything other than a good, hot breakfast cereal. But the light-colored quick kind is quite good, and if handled correctly can make an ethereal pilaf, accessible to the busy, working cook. For more information about couscous (including great cultural information, anecdotes, and details/directions on the authentic, traditional way to cook it), I highly recommend the definitive work by Paula Wolfert, Couscous and Other Good Food from Morocco.