Couscous, made from semolina, is the staple food in Algeria, Morocco and other countries. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is one of the healthiest grain-based products in the world. Its vitamin profile is far superior to that of pasta or white rice.
I remember my mom making couscous dishes for our family when I was younger. I used to hate eating rice, but for some reason, I always looked forward to the couscous. I was not only a fan of the taste, but I just loved the texture and fluffiness of it.
Unfortunately, no, couscous IS NOT gluten-free. I was pretty bummed out when I found this out shortly after I quit eating gluten. Couscous is prepared from semolina, which is a wheat. So, if someone offers you some couscous, politely decline.
If you had been a fan of couscous before you went GF, try making some brown rice dishes. While it is not the same thing, brown rice and couscous do have a similar texture and can be used interchangeably in most dishes. I love brown rice because it leaves me feeling full and satisfied hours after eating it.