Couscous

Semolina comes from a very hard winter wheat from the Mediterranean region (now mostly grown in South Dakota or something) that is better known as the progenitor of good spaghetti. However, it makes all sorts of things, from a really delicious chewy bread to couscous, the staple of North African cooking. Couscous, for some reason, is much more protean than pasta. The huge surface area means it soaks up flavors and cooks very quickly (assuming you didn't buy the raw variety that requires multi-stage cooking). Here's two examples I make fairly often:

Breakfast Couscous

3/4 cup couscous
1 cup soy milk (or regular if you are so inclined)
1 tsp of walnut oil
pinch of salt
grind of black pepper
allspice, cinnamon
3 pieces of crystallized ginger
handful of raisins
dried apricots (julienned) or cherries
almond slivers

Toast the almonds in the bottom of the pan in the walnut oil. Combine all the ingredients except the couscous and bring to a gentle boil. Stir in the couscous, lid and turn off the heat, allowing to stand for five minutes. Fluff with a fork and serve.

Dinner Couscous

3/4 cup of couscous
1 cup chicken broth
small onion, diced
two cloves garlic, smashed
6 sun dried tomatoes, julienned
handful of raisins
tsp ground cumin
1 tbsp olive oil
toasted almond slivers

This is essentially the same recipe as before with ingredients switched, although you need to brown the onions and garlic so you may want to toast the almonds separately.

The key to adding things to couscous is that you have to account for the liquid. So while the package says 1 cup of couscous for 1 cup of liquid, if you don't add some extra liquid it will be much too dry.