The cuisine of Morocco is rated among the best in the world, and rightly so. There are few places where food is more carefully and artistically prepared, more delightfully served, and more enjoyed than in this country.
Unlike the herb-based cooking across the sea to the north, Moroccan cooking is characterized by rich spices. Cumin, coriander, saffron, chilies, dried ginger, cinnamon, and paprika are on each cook's shelf.
 

	Salade Marocaine, which consists of chopped tomatoes, onions, green peppers and cucumber, with boiled potatoes and olives if you're in a really classy establishment.
	Tagines, which are named after the pots in which they are cooked. A typical tagine contains some kind of meat (mainly chicken or lamb) along with potatoes, carrots and a smattering of other vegetables, all cooked in the same juices.
	Brochettes, which are skewered bits of marinated meat, cooked on a barbecue.
	Harira, which is a bit like tomato soup with pulses and various other vegetables chucked in.
	Couscous, but only in theory. Couscous takes forever to cook, so unless it's already cooked or you're in a city, the chances are slim of finding any. Which is a pity, because it's not bad.
	Moroccan bread, which comes in a loaf shaped like a large, flat bun, and which is handy for soaking up the soups and juices of the above.