Couscous

Couscous is a tiny grain produced from wheat or corn flour that is eaten with spoons or by hand. It is prepared with steam and mixed with meat, vegetables, green crushed beans, milk, butter, and fine sugar to suit individual preferences and situations. Couscous is prepared with 'halal' meat varieties, turnip, eggplant, and red pumpkin in Morocco, and is thus served with broth, whereas couscous with milk, known as 'Saikok,' is given without broth or vegetables.

Couscous is a popular traditional Moroccan cuisine that is virtually exclusively served on Fridays in Morocco, as most Moroccan households cook it on this 'holy' day of the week. Couscous is present at all Moroccan events, including weddings, funerals, and sacred feasts.

There are many different kinds of couscous depending on the ingredients and the occasion, but the most popular is the one made with 'the seven vegetables' (pumpkin, carrots, potatoes, tomatoes, white and yellow turnips, cabbage, onions... Lentils or white beans are used in some areas).