What Couscous Can Do for You

From Wikipedia: Couscous is a food from the Magrebh of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.

It looks like this:

From Me:
Couscous is extrememly versatile, not to mention easy to make. Couscous in the US is always prepackaged, and dried. It can be used like rice and provides a light, fluffy texture.
I personally don't like using too much wheat, but I like how fast couscous is to cook and how it absorbs surrounding flavors.
My all time favorite way to make couscous is as a breakfast porridge. This is especially good when I'm running behind on time and need to get my day started. Here's my very own, all orginial recipe:

Harvest Breakfast:
1 cup whole wheat couscous
1 can of yams with the liquid
1/2 cup soy milk
1tsp pumpkin pie spice
2tbsp cocunut flakes
a handful of dried cranberries
a sprinkling of almond slivers

Directions: Put yams and soymilk together in a pot, add spice, cranberries, coconut and almonds. Mash the yams and bring the paste to a boil. Add soymilk as needed, the mixture shouldn't be too thick. As soon as the mixture is boiling add the couscous and boil for about 1-2mins. Remove from heat and let stand with a lid for about five minutes.

That's it! Fast, delicious and nutritious.