Couscous is undoubtedly with the tagine , one of the signature dishes of Moroccan cuisine . We find the couscous in the North African cuisine based mainly in Morocco , Tunisia, and Algeria .
The composition common to all features of couscous semolina , usually steamed in a steamer , and many cooked and then simmered in broth , such as carrots , zucchini , turnips vegetables and onions . Depending on the region and habits, other vegetables are added to couscous , usually with chickpeas and raisins. In addition to these basic elements , which are the vegetarian couscous , one or more meats are For this reason, it is customary to say that two couscous never alike.During your stay in Morocco, you will many times the
opportunity to enjoy
several couscous , this dish is offered in a large number of Moroccan
restaurants. Know that in the Moroccan tradition, the couscous is eaten mainly with fingers , some restaurants offering eat this way. Count on average 10 to 15 euros for a couscous in Morocco.
The different kinds of couscous
The different kinds of couscous
There are several types of couscous. The main kinds of couscous you will find the menu of Moroccan
restaurants are: vegetarian couscous , couscous with chicken, couscous
with lamb , couscous with lamb , couscous and couscous royal fish
Couscous Chicken is the most common type of couscous in Morocco . Couscous with mutton or lamb are the other two kinds of couscous most present in Moroccan cuisine. The royal couscous is a dish consisting of chicken and two red meats.
Of course, you will have the opportunity to taste other kinds of couscous in Morocco, less common, such as the camel , the camel or even cactus. In all cases , a well cooked couscous with fresh food is usually a succulent dish to taste you can not resist during your visit to Morocco.
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