We have couscous for supper almost every week. Cold, often: I make it before going to my piano lesson, so we can eat it as soon as I get back.
After various experiments, I always use the following method for preparing the couscous (about 75 g for each of us), despite what packet instructions may say. (Most couscous on sale here is pre-cooked, and does not need the steaming that recipes may specify). I pour boiling water over it until it is soaked, stopping before the water level rises above the level of the grains. I cover the dish and put it into a hot oven -- it does not matter how hot -- for five minutes. The grains emerge in a solid clump, but separate when you stir in other ingredients, particularly oily ones.
I think that a couple of tbsps of pine nuts, which I toast in a dry saucepan, adds a lot of interest to the bland grains. I like parsley in there too. Last night, I roasted cubes of butternet squash, tossed with olive oil, cumin, salt and pepper; I added mushrooms and garlic to the tin with 15 minutes (of about 45) to go. I also stirred in some cold chicken. I divided the mixture in half, and stirred a tsp of harissa into my portion.
The mushrooms were a mistake: I should remember that when you cook them in oil or butter and let them get cold they acquire an unappealing -- greasy and rubbery -- texture.