Moroccan Cuisine: Blending Berber, Arab, and Mediterranean influences, Moroccan food features tagines, couscous, and salads made with tomatoes, olives, onions, and herbs. It relies on olive oil, legumes, whole grains, and spices like saffron, cinnamon, and cumin. Meat is used sparingly, often in slow-cooked dishes with apricots or prunes. High in fiber, antioxidants, and healthy fats, this cuisine supports heart health and digestion. The balance of sweet and savory flavors, along with communal dining, makes it both nourishing and culturally rich, promoting both physical and emotional well-being.
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