-	All photographs of Typical dishes

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 trys to not use hot spices, preferring the soft aromas instead. The great chefs of the world confirm that in order to have a perfect taste, you cannot excede with any particular ingredient.
This is how Cous-Cous is:

The different varieties are:
Cous-cous of beef: beef, vegetables and legumes.
Cus-cus of lamb: lamb, seven vegetables and legumes
Cus-Cus of chicken
Cus-Cus of Al-Andalus or andalusi
Cus-Cus of vegetebles
Cus-Cus of Fish
Cus-Cus of Seafood
Cus-Cus of Saykout
Cous-Cous sweet

The vegetables are aromatized and prepared with different spices put in the inferior part of typical ceramic bowl where you cook Cus-cus called the cuscusera. In the upper part you vaporize the semola from the cus-cus.
The meat and legumes are prepared alone with a specific sauce.

The Saykout cus-cus is very popular in Morocco. It is prepared with whipped milk (Lben) and butter. It is a cold plate that helps combat the summer heat. You can find it on the moroccan streets during summer days in almost every corner.

TAJINE
Tajine is a mixed plate of lamb, ox, or fish cooked in a ceramic bowl with vegetables, legumes, almonds, plums and mixed with cinnamon or safron.

KEFTA
Similar to meatballs.

TOUAJEN
A lamb or chicken stew marinated. A variation is HOUT made with fish.

DJAJA MAHAMARA
Stuffed chicken with almonds, raisons, and semola.

MECHOUI
Whole lamb, roasted on the fire

PASTILLA
Puff/flaky pastry filled with meat with spices, in which the predominant one is cinammon.

HARIRA
A delicious soup, a sweet puff pastry with meat and made with layers and layers of this flaky pastry.