has anyone considered including couscous in there longterm food reserves ?

Serving Size 1 cup uncooked (173 g)
Servings Per Container Information is per dry couscous as determined by Nutrient Data Laboratory, ARS, USDA.[1]

Amount Per Serving
Calories 650 Calories from Fat 9

% Daily Value*
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 17 mg 1%
Potassium 287 mg 8%
Total Carbohydrate 134 g 45%
Dietary Fiber 9 g 4%
Sugars 0 g
Protein 22 g

Vitamin A 0% Vitamin C 0%
Calcium 42% Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Yes! Not only that but couscous seems to take less fuel to heat and eat than rice or other starches. I tend to take couscous on hikes, and keep a bunch in my emergency supplies. Some delicious recipes too, check out Freezer Bag Cooking.

Yes, we keep a bunch of it as I LOVE to eat it.
It's also great for camping as it weighs next to nothing but provides a bunch of carbs and 1 box can be 3 or so meals for 1 person.

This is one item I could see owning 50lbs of that I eat regularly.

any ideas how long it would store if vacuum packed and stored in a cool dark place ? tried google and came up empty should i just treat like pasta ?

I would say yes treat it like pasta.. that's what it technically is.

Excellent stuff, cous-cous. It has a less refined, whole grain wheat cousin called Bulghur, another circum-mediterranean staple. Wheat is parboiled, dried, and ground into a meal that is coarser than cous-cous, but finer than rice or barley. Lots of whole grain goodness, degraded somewhat by the boiling. Hydrates by soaking in hot water for 20 minutes or so. Needs no cooking, will rehydrate slower but well in cold water.Often used as a ground meat substitute in vegetarian chili, main player in Tabouli, a bulghur-parsley salad dressed with mint, olive oil, lemon juice. Often mixed with ground meat and used to stuff peppers, grape leaves.

Good to eat just real dry

Cous-cous! Why didn't I think of that before? I eat it all the time and really like it. Dry? Just add a little more water than the directions say to - gives a softer, moister, result. If you are buying in bulk instead of a box-mix with flavor packet, you can always flavor it up with bullion granuals, mushrooms, diced tomato, etc.

Bulghur is another terrific idea. I'm off to my local health food co-op. (we have couscous in the regular grocery, but I have a 'dollars-off' coupon)

Then there is my favorite, buckwheat (groats), often called "kasha" I use it instead of rice and pasta. Add water in 2 to 1 ratio (more if you like softer) and gentle heat for 18 to 20 min. Good peasant food. We buy it by the kilo in the local "russian" deli.

You can also do that with other grains as well. I like doing it with barley thrown in the liquid with a braised beef roast.