10 Moroccan recipes other than couscous

Included on the UNESCO Intangible Cultural Heritage list, couscous is a dish that needs no introduction, as its recipe has conquered palates across the world. It is also one of the favorite dishes of the French*, who have even made a version in the image of the country, combining several types of meat: royal couscous.

In Morocco, there are a multitude of ways to prepare couscous (composed of a single meat each time), which is traditionally served on Fridays, at lunchtime. But in reality, Moroccan cuisine is not limited to this ancestral dish made from semolina, and is also among the richest and most varied cuisines in the world. Sweet and savory recipes, which often feature lots of fruits, vegetables and spices, the latter having almost become an emblem of the kingdom. Indeed, Moroccan cuisine is very seasonal, and many recipes, including couscous but also the essential tagine, vary depending on the time of year depending on the vegetables present on the stalls.

Vegetable salads

If there is one thing that we cannot criticize about Moroccan gastronomy, it is the lack of vegetable salads and raw vegetables. There are, to this day, an infinite number of recipes and preparation techniques, all strongly influenced by the seasons of the year, but also the different regions of the kingdom. Most of them, moreover, are very easy to make, and contain very few ingredients like the essential Moroccan salad, tomatoes and onions. Among the most popular, there is also the iconic carrot salad with cumin, or the traditional tomato and pepper salad, ideal for this summer season. Served in different small plates, these Moroccan salads add a pleasant touch of color to the table, and are a simple and effective way to get the right intake of vitamins and nutrients.

Tagines by the thousands

National emblem of the kingdom, did you know that the word tagine refers to both the culinary preparation and the iconic triangular serving dish in which the food is cooked? If you don't have one, don't panic! Simply simmer your meat and vegetables in a casserole dish, stewpot or pot with a lid. As for recipes, again, the list is long, and the foods chosen vary according to the seasons. There is the essential, the one and only, chicken tagine and candied lemon, a national dish par excellence, often served with homemade fries. But also the lamb tagine with prunes, or the meatball tagine, tomato sauce and fried eggs, which can be prepared in no time. Each time, the principle is very simple: the foods are cooked together over medium heat for at least 1 hour, before being traditionally eaten by hand, using pieces of bread.

Sweet and delicious recipes

Msemen, baghrir, chebakia, harcha or even gazelle horns, here again, Moroccan cuisine hits hard, and North African pastries have not finished seducing us with their varied flavors, scents, shapes and textures. Almonds and honey are the key ingredients of this ancestral know-how, synonymous with conviviality throughout the kingdom. They are also often served with the classic mint tea, which allows you to refresh yourself, especially in the country where it is always hot. As a spread, there's nothing like a spoonful of amlou – argan oil, almonds and honey – or the melted butter and honey combo, very popular in Morocco.

*Opinionway study for the travel agency Expedia.fr – October 2016