If you want to veer indian, there are MANY semolina recipes. From savory to sweet. Look for rava or suji/suji - those are the most common indian names for semolina.
Easiest - suji sheera or halwa / sweet semolina pudding (for lack of a better term, and its savory inverse - upma.
More elaborate, but barely - rava idli, rava dosa, rava dhokla.
Modern india. chefs make a westernized “polenta” type porridge that’s basically upma with extra liquid and western seasonings. Really good with roasted mushrooms!
And you could certainly use it like couscous - follow the method for upma (toast the semolina in ghee or oil, but instead of the liquid proportion for upma use half, and then add little by little till it’s fluffed to your taste). It will be slightly clumpier than couscous, but the grain size and texture are similar (when the semolina is not over-hydrated).
Makes a nice coating for fried fish, shrimp, etc. Season/spice the seafood well / heavily, then coat with the semolina and let it sit for a bit to settle and hydrate somewhat. Then shallow fry. It’s a regional specialty - even other indians are surprised and delighted when they first encounter this style of dish, haha. “Rava fry” if you’re looking for a recipe.