In my experience , I say couscous is pasta because it’s made from a mix of semolina wheat and water; others argue that couscous is a grain in its own right . Either way, a lot of cuisines, including North African, Moroccan, Algerian and Tunisian use it.
Back in the day, making it was very labor intensive because the finely ground wheat and flour were mixed by hand and pressed through a sieve. These days, machines do all the work. The couscous you find at your shops has been steamed twice and dried. This is way you don’t really cook it, you rehydrate the couscous for a short time in stock or broth.