Moroccan Couscous

You may know that the Couscous is one of the most famous dishes in the country, and even If you didn’t visit Morocco, you surely have heard of it. 

Couscous as well as the tea and the Tagine or Pastilla are the frontage of the Moroccan cuisine which is classified in the top three of the best worldwide cuisines.

In the ritual of Moroccans, Couscous should be eaten every Friday, afterwards the return from the Jummaa prayer (The prayer of Friday in the Islamic religion), it’s also the main dish in all Moroccan events like weddings or in the religious events.

Couscous is the most famous dish not only in Morocco, but also in the entire North Africa region (Morocco, Algeria, Tunisia, and Libya), the Couscous semolina is prepared from grinding (barley - wheat or corn).

There are a lot of kinds of Moroccan Couscous, (the Couscous with the seven vegetables, the Couscous with meat, the Couscous with chicken or turkey, Couscous Tfaya and it’s make it by caramelized onions and raisins, etc…

Through Moroccan cuisine, Couscous reached the world and every worldwide celebrity visiting Morocco likes to taste it, of course with other famous dishes and drinks especially Tagine and Moroccan tea.