What grain product is the main ingredient of couscous?

The main grain product in couscous is semolina, traditionally made from durum wheat.

To make couscous, cooks sprinkle water over semolina and roll it by hand into tiny granules. The pieces are sieved, dried, and traditionally steamed—often several times—above a stew in a two-level pot called a couscoussier. This process produces the light, separate grains associated with North African couscous.

Couscous is a staple across the Maghreb, including Morocco, Algeria, Tunisia, Libya, and Mauritania. It can be served with vegetables, chickpeas, meat, or fish, and regional versions may be sweet, savory, or plain. Commercial couscous sold in many Western shops is usually pre-steamed and dried, so it only needs rehydration.

Millet, rice, and other grains can be rolled or cooked in couscous-like preparations, especially outside the Maghreb. That does not change the canonical answer for traditional North African couscous. Israeli or pearl couscous is also a common mix-up: it is a larger, extruded and toasted pasta product rather than the traditional hand-rolled granules.