Ifrane - “To my mind four things are necessary before a nation can develop a great cuisine. The first is an abundance of fine ingredients-a rich land. The second is a variety of cultural influences: the history of the nation, including its domination by foreign powers, and the culinary secrets it has brought back from its own imperialist adventures.

Moroccan Couscous
Mustafa Ettoualy is a PHD candidate at the University of Sidi Mohamed Ben abdellah and an administrative staff at Al Akhawayn University in Ifrane, Morocco