Sure, but first you must snatch this pebble from my hand
Off the top of my head, it's
50 flour, semolina
50 flour, ap
65 water. room temp
straight dough, but I suppose you could use a sponge if you wanted to.
Ferment, divide, rest/proof, roll thin almost like pasta, brush with olive oil and sprinkle with sea salt and chopped rosemary, short proof, bake in very hot oven.
Resting is very important with this dough because of the protein content. I use an autolysis on this dough, because the dough requires hard working, and this makes it easier. Some people use less semolina in proportion to regular flour. Zaatar is a very good in place of rosemary. Though I sometimes spike up my zaatar with a little citric acid if the sumac in it is weak.
No real recipe for couscous, I'm afraid. It's all in the technique. Paula Wolfort has a good explainination. The real trick is getting the rough semolina for the foundation of the couscous balls. You can substitute though. I've heard of every thing from barley or corn grits.
Semolina dessert is real easy. Toast your semolina in a pan with some butter. Cook it in milk with sugar and sweet spices (typ green cardoman). When done, top with nuts and raisins that have been fried in butter.