Muffins recipes

National dish of Morocco

flag of Morocco

  • Independence: 7. 4. 1956
  • Capital: Rabat
  • Official language: Arabic
  • Population: 32 878 400
  • Area: 710 850 km2
  • International code: MA
  • Currency: Moroccan dirham (MAD)
map of Morocco



  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1 red onion, cut in half and thinly sliced
  • 1 red, green, or yellow bell pepper, cut into 1" pieces
  • 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
  • 1/2 cup golden raisins
  • 1 teaspoon kosher salt
  • grated zest of one orange
  • 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
  • 1 1/2 cups chicken broth
  • 1/2 cup orange juice
  • 1 1/2 cups couscous
  • 3 tablespoons chopped fresh mint
Couscous is national food (dish) of Morocco


Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.


In Morocco couscous is generally served with vegetables (carrots, potatoes, turnips, etc.) cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton). In Morocco it is also served, sometimes at the end of a meal or just by itself, as a delicacy called "seffa". The couscous is usually steamed several times until it is very fluffy and pale in color. It is then sprinkled with almonds, cinnamon and sugar. Traditionally, this dessert is served with milk perfumed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper.

Moroccan cuisine is characterized by an exotic and interesting style of cooking and, more than this, it is considered to be among the best in the world. Respecting the ancient tradition, Moroccan cuisine is known for its way of using the natural fresh produce found in the sea, desert and fertile soils. The most used ingredients are paprika, saffron, ginger, walnuts and almonds. couscous is the known as the main Moroccan dish and it is served with meat, fish, fowl and vegetables. In fact, the word « couscous » does not refer only to the finished dish, but also to the grain which is used. Moroccan cuisine contains specific categories especially that addressed to special guests, which requires a lot of attention; another important category refers to the way in which dishes are prepared. Obviously, women who cook delicious meals never forget the scents of cumin, coriander, majordom, saffron, and Onion mingle, olive oil, and the sweetness of roses, sandalwood and mint.

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