Cous cous is a a typical Moroccan dish made of semolina and wheatflour. It comes from the Magreb region. Incredibly versitile; there are literally hundreds of different ways you can cook and present the dish. The possibilities are endless. It's eaten all over Morocco, but the ingredients and cooking methods vary depending on the region.

Moroccan cuisine favors smooth over sharp aromas. All the great cooks of the world confirm that to obtain the perfect taste, you should not overuse any one ingredient. This is key to making perfect cous cous.

Common varieties include:
Cous cous with meat: calf, vegetables and pulses
Lamb Cous cous: lamb and seven vegetables and pulses
Chicken Cous cous
Al-Andalus or andalusí cous cous
Vegetable Cous cous
Seafood cous cous
Saykout cous cous
Sweet cous cous

The vegetables are cooked with spices and put in the bottom part of the mud container where the cous cous is being cooked - the cuscusera. The meat and the vegetables are prepared aside with a specific sauce.

Saykout cous cous, very popular in Morocco, is cooked with whipped milk (Lben) and butter. The dish is served cold and is very refreshing during the hot Moroccon summer. You'll find people eating it on the streets during the summer in various forms.

TAJINE
Tajine is a dish made with lamb, ox or fish. It's roasted in a mud casserole with vegetables, almonds, and plums. It's marinated with cinnamon or saffron.

KEFTA
Kefta are basically meatballs made with minced meat.

TOUAJEN
Touajen is a type of lamb or chicken stew. Sometimes it's made with fish and called "hout".

DJAJA MAHAMARA
Djaja Mahamara is the meat from chicken stew cooked with almonds, raisins and semolina.

MÉCHOUI
This is a roasted lamb dish. It's cooked in live coals.

PASTILLA
Puffed pastry stuffed with pigeon meat and flavoured with various spices; cinnamon is normally the strongest.