Non-Quick Cooking Couscous - Is that a real thing anywhere?
Wikipedia implies that there is a difference between fast cooking cous-cous sold in western markets and the traditional product:


  The couscous that is sold in most Western supermarkets has been
  pre-steamed and dried, the package directions usually instruct to add
  1.5 measures of boiling water or stock and butter to each measure of couscous and to cover tightly for 5 minutes. The couscous swells and
  within a few minutes it is ready to fluff with a fork and serve.
  Pre-steamed couscous takes less time to prepare than regular couscous,
  most dried pasta, or dried grains (such as rice).


According to Fine Cooking, you can get moister and more fluffy result with the traditional steaming method, even with quick cooking cous cous.

If you want the traditional product, you could go back to basics and make your own, as described by this NY Times article and video.