MOROCCAN COUSCOUS

The one thing that really stands out as a signature Moroccan dish is couscous. It is basically a granulated pasta, made from semolina grain. It is steamed or plumped in boiling water and given a wide range of seasoning, which is different in every couscous dish. In the city of Fez, the traditional couscous dish is loaded with vegetables - carrots, tomatoes, chili peppers, onions, zucchini, turnips and pumpkin. Traditionally a side dish, couscous nevertheless ends up taking center stage when people think about Moroccan cuisine. There is no end to the variations of couscous dishes, and anything imaginable can be added to it. So have fun with it. Spice it however you'd like. Add meats and vegetables. Or just add meat. Or just vegetables. Or add nothing at all. In Morocco, it is often mixed with what is called ras el hanout, which is basically a dry mixture of any number of spices. These mixtures are unique because they are often secret local recipes. Hence the name, which means head of the shop, referring to the person who makes it.

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