9781422275337

Couscous Is Always on the Menu in North Africa Four countries make up the North Africa region known as the Maghreb: Algeria, Libya, Morocco, and Tunisia. The unique weather of the area, which ranges from the desert to a nearly tropical paradise, produces a broad array of ingredients, including seafood, lamb, beef, dates, olives, and many kinds of fruits. Fans of Mediterranean cooking will be big on Maghreb cuisine, because its proximity to southern Europe has created a rich tradition of recipe swapping. That’s why lamb, feta, and olives feature in so many Egyptian dishes. It’s also why spices like ginger, cinnamon, parsley, and cumin are a part of so many incredible Maghreb dishes. Spice lovers will be delighted with the range of mouth-watering dishes available in the region.

A table filled with Maghreb cuisine, including a plate of couscous.

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Culinary Arts