Cultured Palate: International Dishes from Morocco

7. Couscous

One of the most important staple foods of Morocco is couscous, rolled grains of wheat semolina dough that are steamed and served as a side for most meals. The word couscous is Berber in origin, and the grain is popular all over North Africa, where it’s a staple in not only Moroccan but also Algerian, Tunisian, and Libyan cuisine. Typically, meat dishes and stews are served on top of couscous, which sops up the delicious sauce.

It’s estimated that couscous has been a part of this region’s culinary history since 238 BCE. The process for making couscous has traditionally been done by hand, but in recent years, it’s accomplished more and more by machines. If you can find a restaurant serving hand-rolled couscous, make sure you sample this tasty dish.

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