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@Miss_Mouse
Ottolenghi does some lovely couscous dishes with interesting flavour combinations:
http://www.theguardian.com/lifeandstyle/2009/sep/19/couscous-lentil-chickpea-salad-yotam-ottolenghi
(looks like lots of ingredients but it's mainly herbs.)
Also, Persian food lends itself to couscous - here's one idea (just leave out or substitute the labneh):
http://veggiestan.com/2011/12/08/a-winter-salad-spice-toasted-giant-couscous-with-dates-and-labneh/
Have you tried wheatberries?
I recently discovered them - really nutty, chewy whole grain that you can treat as you would couscous or rice.
Seems to go well with just about everything.