Israeli Couscous (Ptitim and pearl couscous), while technically not a grain, is a delicious and convenient wheat-based product that was originally created to be a substitute when rice was scared in Israeli. Couscous (not technically a grain, but still wheat product). You can also find whole wheat and spelt cous cous, although slightly more rare in the bulk bins. Israeli Couscous and Moroccan Couscous (often just labeled couscous in the bulk-bins) have two major differences. Israeli couscous is larger than that of the Moroccan and the Israeli couscous is toasted (which I think adds a bit of flavor.) Both are delicious and can be used in a variety of ways.
Israeli coucous is often akin to pasta and cooks up in about the same time (which is quick compared to a lot of other grains found in the bulk bins.) Cooking instructions can be found here.
Recipes for Israeli Couscous:
Butternut Squash and Chickpea Stew with Israeli Couscous from Pinch my Salt
Israeli Couscous with Kale and Green Garlic Dressing
Israeli Couscous Salad with Roasted Asparagus, Artichokes, and Spinach from Two Peas and Their Pod
Lentil and Pearl Couscous with Mint from A Couple Cooks