Passing through Morocco? It wouldn't be appropriate not to taste the famous traditional Maghreb dish, couscous, which will soon be classified as World Heritage by the United Nations. A culinary speciality from Berber cuisine, couscous is made from wheat semolina, combined with vegetables, meat, aromatic herbs and spices such as saffron to enhance exquisite flavours. What a delight for the taste buds!
Couscous is the combination of 2 dishes: a dish of steamed wheat semolina in a couscous plate, seasoned with olive oil before adding chickpeas or raisins (depending on your plate) and a vegetable broth with meat (typically mutton) - all served in a clay dish. For celebrations or family meals, it is possible to enjoy a sweet couscous, called Seffa, with cinnamon and almonds. This dish is usually served at the end of the meal before dessert.
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In Morocco, there are 3 iconic types of couscous:
Traditional Moroccan Couscous: This is a typical couscous; with vegetables such as carrots, turnips, pumpkin and tomatoes, and meat (beef, lamb or chicken), flavoured with spices such as ginger and saffron, not to mention aromatic herbs such as coriander.
Bidaoui couscous, with 7 vegetables: The latter is made from tomatoes, courgettes, eggplants, cabbage, pumpkin, carrots and turnips, but it is possible to add mutton, lamb or beef meat, but you should never mix several types of meat!
Le t'faya: This couscous is a sweet and sour couscous made with raisins and caramelized onions, flavoured with cinnamon and served with chicken, typically served with a cup of mint tea.
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