Couscous is derived from wheat. When wheat is milled, it separates into three components -- the wheat germ, bran and endosperm. Endosperm is also known as semolina. While the popular belief is that couscous is a type of grain, it is actually a pasta. For making couscous, the yellow semolina is rolled in flour until it is well coated. Couscous is a staple in North African cooking, but now it has become popular around the world, specially as the most popular form of couscous salad.