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- Attiéké, a variety of couscous that is a staple food in Côte d'Ivoire and is also known to surrounding areas of West Africa, made from grated cassava.
- Wassa wassa, is another variety of couscous made in northern Togo made from yams.
- Berkoukesh are pasta bullets made by the same process, but are larger than the grains of couscous.
- Fregula, a pasta from Sardinia, consists of pellets that are larger than couscous and toasted.
- Kouskousaki (Κουσκουσάκι in Greek or Kuskus in Turkish), a pasta from Greece and Turkey, that is boiled and served with cheese and walnuts.
- In Brazilian cuisine, the "cuscuz marroquino" is a version, usually eaten cold, of the "couscous". Brazilian cuscuz is usually made out of corn meal, rather than semolina wheat. Another festive moulded couscous dish, containing chicken, vegetables, spices, steamed in a mould and decorated with orange slices is called "Cuscuz de Galinha".
- In Lebanese cuisine, Jordanian cuisine and Palestinian cuisine, a similar but larger product is known as maftoul or moghrabieh.
- "Israeli couscous" (in Hebrew פתיתים 'flakes' ), also called "ptitim", is a larger, baked wheat product similar to the Italian orzo.
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