If you’re going to get lost somewhere in the world, make it Morocco. You can wander around the markets, or souks, for hours and never get bored. There are snake charmers and antiques, gorgeous textiles, spices and amazing food to boot.
Moroccan cuisine, like Morocco itself, is a feast for the senses. Dishes are often seasoned with a mixture of spices, condiments and aromatic herbs (like cardamom, saffron, rose water, aniseed and licorice) and strike a perfect balance of different flavor combinations, such as sweet and salty. One of the best ways to experience this is in a Moroccan tajine. Made in a deep earthenware pot, tajines are a combination of different fruits and vegetables and fish, meat or chicken that has been simmered for hours. A favorite Moroccan tajine is mutton with quince and honey. The flavors become super rich and the meat incredibly tender.
After the tajines comes couscous. A staple grain in Morocco, couscous makes a beautiful foundation for spicy stews or mixtures of slow-cooked vegetables like zucchini, with turnips, raisins and onions. It’s typically made in Morocco with two stocks—one to steam the grain (it can be steamed as many as three times to get the right consistency) and another to flavor it. It’s not unusual to see sweet couscous with dried fruit and cinnamon served as a dessert.
Even if you’re oceans away from the nearest souk, you still can get a little lost in this recipe for Moroccan Glazed Vegetables with Orange Mint Couscous.