Couscous :The main traditional Moroccan dish

Couscous is a Berber dish of semolina. The vegetables that make up the couscous vary from country to country.

The basic dish is the combination of couscous (cereal) and chickpeas (pulses) without meat, legume playing this role. Couscous is served with meat and vegetable stew. It can also be eaten alone, flavored or plain, hot or cold, with sugar as a dessert or side dish.

The Seksu term meaning Couscous in French exists in all dialects of Berber North Africa and means well shaped and curvy wheat. Depending on the region of North Africa, the word has several pronunciations as kseksu and seksu. There is also a term that derives from the same root word is Seksu Berkukkes which has the kukkes verb meaning Rolling semolina and cradle which means redoubled work in order to enlarge the grains. The Taseksut term (pronounced in French Thasseksouth) is the colander in which you cook the cousous. 

Couscous is traditionally accompanied by "marqa" a kind of vegetable broth is often served with fermented milk (elben), or buttermilk (the Arabic well, Berber ighi) or curd (rayb Arabic, Berber ikkil ). The masfouf is a very fine couscous, Tunisia and Algeria, accompanied by buttered peas. It can be as sweet and topped with raisins, or possibly dates. It is customary to consume at dinner. The seffa is very near Algerian and Moroccan dish that is a sweet couscous with cinnamon and almonds.