Moroccan couscous is a celebrated dish that holds a central place in the country’s culinary and cultural traditions. Made from finely steamed semolina grains, couscous is light and fluffy, serving as the perfect base for a variety of rich and flavorful accompaniments. Typically, it is paired with a hearty stew of vegetables such as carrots, zucchini, and turnips, along with tender meats like lamb, chicken, or beef. The dish is infused with aromatic spices like cumin, saffron, and coriander, giving it a depth of flavor that is both savory and comforting. Couscous is often enjoyed during special occasions, family gatherings, and religious festivals, symbolizing unity and hospitality. In many Moroccan households, Fridays are marked by a communal meal of couscous following midday prayers, reinforcing its role as a dish of togetherness and celebration. Whether served with sweet additions like raisins and caramelized onions or in a simpler, rustic style, Moroccan couscous is more than just a meal—it’s a culinary tradition that reflects the warmth, generosity, and rich heritage of Morocco.