Morocco’s cuisine is incredibly diverse and as this North African country borders both the Atlantic Ocean as well as the Mediterranean Sea, it’s cuisine and culture have many Arab and Mediterranean influences. Couscous is considered to be a staple starch in Morocco and is often served as an accompaniment to slow cooked meat and vegetable stews made in traditional earthenware pots also known as Tajine. This following recipe is enough for 2 people as a main course and requires very little actual cooking besides grilling the juicy meat. The couscous is served in salad form as it’s steamed and mixed with a variety of fresh vegetables which can either be served cold or at room temperature. It is a nice contrast to the warm garlicky spiced lamb chops served alongside the soft and fluffy couscous. Yep, I’m getting hungry just typing about it too.