In the pot below go the ingredients for the herb-filled broth, such as lamb, beef or chicken, and fresh vegetables. Couscous Beidaoui, or couscous in the style of Casablanca, is brought to the table mounded on a large platter, topped with a steaming crown of meat and seven kinds of vegetables. In Fez and Rabat, the vegetables are sometimes replaced by caramelized onions and chunks of lamb simmered in a ginger-accented broth. Along the coast, freshly-caught fish simmered in a spicy broth is set atop the hillock of steamed grain. In Casablanca, the Restaurant Al Mounia behind city hall off the Place Mohammed V serves several mouth watering versions of this national specialty.
Most meals end with trays of fresh, seasonal fruit.
In the spring, they are replaced by peaches, pears, and cherries grown in the foothills of the Atlas Mountains. And in summer, nothing beats slices of sweet, vine-ripened watermelons. Click here . As Parisian as French Baguette Stephanie Curtis gives a brief history of this famous bread variety. She also discourages her readers from eating cotton.