Essaouira is a port city and resort on Morocco’s Atlantic coast. Its medina (old town) is protected by 18th-century seafront ramparts called the Skala de la Kasbah, which were designed by European engineers. Old brass cannons line the walls, and there are ocean views. Strong "Alizée" trade winds make the city’s crescent beach popular for surfing, windsurfing and kitesurfing.

Agadir, a city along Morocco’s southern Atlantic coast, in the foothills of the Anti-Atlas Mountains, is the capital of Agadir-Ida Ou Tanane province. A resort destination, it's known for its golf courses, wide crescent beach and seaside promenade lined with cafes, restaurants and bars. Agadir's hilltop kasbah was destroyed in a 1960 earthquake, but its original old wall remains standing.

Chefchaouen, or Chaouen, is a city in the Rif Mountains of northwest Morocco. It’s known for the striking, blue-washed buildings of its old town. Leather and weaving workshops line its steep cobbled lanes. In the shady main square of Place Outa el Hammam is the red-walled Kasbah, a 15th-century fortress and dungeon, and Chefchouen Ethnographic Museum. The octagonal minaret of the Great Mosque rises nearby.

Marrakesh, a former imperial city in western Morocco, is a major economic center and home to mosques, palaces and gardens. The medina is a densely packed, walled medieval city dating to the Berber Empire, with mazelike alleys where thriving souks (marketplaces) sell traditional textiles, pottery and jewelry. A symbol of the city, and visible for miles, is the Moorish minaret of 12th-century Koutoubia Mosque.

Marrakech Mint tea

Ingredients1 handful of fresh mint.
3 to 4 teaspoons of green tea.
Sugar in quantity adapted to your taste.


Put the tea in the bottom of the teapot.
Pour boiling water to "clean" the tea.
Discard the water.
Add mint, boiling water and sugar.
Let steep for about 4 minutes. Put back on the fire, then serve in the glasses all tidy on a tray.
Offer caster sugar next to each one to add to taste.

Moroccan Couscous

Ingredients
1 kg of couscous semolina
500 g zucchini
2 onions
150 g chickpeas
500 g turnips
500 g carrots
1 kg of beef braising
1 kg of lamb shoulder
200 g of butter
1 teaspoon of sweet pepper
1 teaspoon of saffron
1 bunch of coriander
Pepper
Salt

Equipment
Couscoussier / Steamer
Pot / casserole
Salad bowl / Pothole / Jattei




STEP 1 :Cut the mutton and beef into pieces. Put them in the pot with couscous. Cover with 5 liters of cold water. Add chopped onions, saffron, sweet pepper, salt, pepper and chickpeas soaked from the day before.
2ND STEP :Bring to a boil and simmer for an hour.
Put the couscous semolina in a salad bowl and pour over a little warm salt water. Mix and detach the grains with a fork.
Put the semolina in the basket of couscous and put it on the pot. As soon as the steam passes through the semolina, return it to the salad bowl.
STEP 3:Wash the turnips and cut into quarters. Wash and scrape the carrots and cut into pieces. Wash the zucchini and cut into slices 3 cm thick.
STEP 4:After one hour of cooking the broth, add turnips and carrots. Cook for a quarter of an hour then add the zucchini and chopped coriander.
STEP 5:Put the semolina in the couscous basket.
STEP 6:Cook for 3 quarters of an hour. When the semolina is cooked, put it in a dish. Add butter cut in pieces. Dig a well in the center of the semolina and arrange the vegetables and meats. Present the broth separately in a soup tureen.