Moroccan cuisine is renowned for its complex use of spices, combining sweet and savory flavors in slow-cooked tagines and fluffy couscous. Mint tea and fresh bread accompany nearly every meal.

Tagine, a slow-cooked stew named for its distinctive conical clay pot, is considered a hallmark of Moroccan cooking. Couscous, traditionally served on Fridays, remains deeply tied to Moroccan family tradition.