Couscous

No Moroccan diffa or feast is complete without a couscous, presented at the end of the meal after a bewildering array of sumptuous tagines served, one after the other, in a galaxy of exotic flavours and textures. Just when you think you can eat no more, comes a great platter piled high with fluffy grains of cream-coloured semolina steamed over a highly flavoured bouillon of meat and vegetables, hiding its rich cargo of simmered lamb or chicken, the top and sides beautifully garnished with jewel-bright vegetables and colourful trails of honey-simmered onions, boiled chick peas and plumped-up dark raisins decorating the top.