If you haven't experimented with Couscous then you're missing out on a wonderful product. Most couscous is made from semolina wheat, but Israelis make their couscous with hard wheat and it's usually larger in size. Traditional couscous takes a good amount of time to prepare, but most folks in the US use the quick cooking, and thus further processed, variety.
I love the texture of couscous and appreciate the fact that it's made from whole wheat and can be made in bulk and refridgerated for use throughout the week.
Enjoy with grilled pork chops and a glass of Temparanillo from Spain.