Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.
Take 1 part cous cous to 2 parts water or stock. Simply add the boiling water/stock to the cous cous, stir and cover. After 10 minutes, it should be light and fluffy and ready to eat!