Couscous is one of the many culinary gifts of the Berbers. It's tiny balls of crushed durum wheat semolina traditionally cooked with the steam of the meat and veggies that it will be served with. Commonly made on Friday, you eat it communally, with everyone digging with a spoon into a huge plate of couscous in the middle of the table. It's delicious with a little buttermilk, which you pour on the portion you're eating from.
(During our Morocco Gastronomad Experience, we make couscous traditionally and from scratch, and enjoy different regional varieties as we caravan across Morocco.)