Moroccan Couscous

Moroccan Couscous, as the name suggests is a traditional Moroccan delicacy of vegetarian low-fat dish. History of Moroccan Couscous: It is said that Moroccan Couscous originated during the 13th century when the Arabs were occupying the Andalusia and became popular then on. It was considered to be the ideal food for both nomadic and agricultural peoples. Now-a-days Moroccan Couscous is widely eaten all over the world and is served in many restaurants. Ingredients of Moroccan Couscous: Moroccan Couscous generally is prepared with fruit juice, instant couscous, pitted dates, raisins, almonds and cinnamon. Served cold or warm, the dish goes well with meat and vegetable stew and chickpeas. Sometimes it is served with fish as well. In North African countries Moroccan Couscous is served with beef, lamb, or camel meat.