The midday meal is the main meal, with the exception of the holy month of Ramadan. The typical meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. A cup of sweet mint tea is commonly used to end the meal. Moroccans almost always eat with their hands and use bread as a utensil.
The main Moroccan dish most people are familiar with is couscous, an old delicacy probably of Berber origin.
Beef is the most commonly eaten red meat in Morocco. Lamb is preferred, but is not as common due to its higher cost. Poultry was historically used and the importance of seafood is increasing in Moroccan food. The breed of sheep in North Africa has much of its fat concentrated in its tail, which means that Moroccan lamb does not have the pungent flavor that Western lamb and mutton can have.
Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bastilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with datesespecially during the month of Ramadan.
For more information, please visit: http://en.wikipedia.org/wiki/Moroccan_cuisine