A traditional Moroccan dish made from soft grain flour from barley, or wheat with the addition of vegetables of all kinds, shapes and meats. The couscous is prepared in a small perforated vase called couscous, which allows hot steam to pass through couscous, steam coming from the bottom pot where vegetables and meat are cooked. The couscous dish acquired Moroccan fame and became the main dish for various Moroccan families and coffee shops on Friday.