Could you do this with couscous as well?

I would be just a bit hesitant to use couscous. Bulgar and the quinoa mentioned below are both relatively whole grains, but couscous is similar to a tiny pasta and doesn't contain the bran or any outer covering as a whole grain would. I think the texture might change. Not that it wouldn't be tasty... Go ahead and try it and please let us know what you think!

Fun idea! I haven't tried that with this recipe, but I have made a similar dish with quinoa and goat cheese: https://food52.com/recipes/77203-cheesy-fritters-simple-salad