Semolina is the main grain product used to make couscous.
Traditional couscous consists of tiny steamed granules made from semolina, the coarse meal of durum wheat. The granules are steamed, fluffed, and served with vegetables, chickpeas, meat, or a richly seasoned broth. Although it resembles rice, couscous is a wheat product rather than a rice grain.
Couscous is especially associated with the Maghreb—Morocco, Algeria, Tunisia, Mauritania, and Libya—and is also widely eaten elsewhere. In 2020, UNESCO inscribed the knowledge, skills, and practices connected with producing and consuming couscous on its Representative List of Intangible Cultural Heritage.
Bulgur is also a cracked wheat product, but it is parboiled before drying and has a different texture and preparation. Instant couscous sold in supermarkets is usually precooked, while traditional couscous is steamed more than once.