Maghrebi cuisine
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Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous, pastilla, tajine and shakshouka.
Couscous, here served with vegetables and meat, is one of the most characteristic dishes of the Maghreb.
Couscous with vegetables, topped with tfaya and toasted almonds
Brik with egg, tuna, onion and parsley
Shakshouka with egg
Couscous
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Couscous is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
Couscous served with vegetables and chickpeas
Algerian couscous from Kabylia.
Brown couscous with vegetables in Tunisia.
A kiskas (French: couscoussier), a traditional steamer for couscous.