Traditional Moroccan Couscous Recipe

Couscous is known as 'the north africa national dish'. It is made of small (about 3mm diameter) steamed balls of crushed durum wheat semolina. It is the "Starch" Staple of the region. In morocco (as well as tunisia, algeria, mauritania and libya), couscous is generally served with vegetables (carrots, potatoes, turnips, etc. ) cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton).