I present you a Fish Pastilla, it's Phyllo pastry stuffed with seafood,

it is a typical dish and highly regarded as a national dish of Morocco.
 

 I invite you to watch the video

Today I am going to present you a traditional Moroccan dish "Couscous Teffaya", teffaya means the sauce made with onion

which accompanies the dish.

We have in Morocco a lot of variety of couscous dishes, Couscous made with meat and vegetable (see my recipe), Couscous with fish, Couscous with milk, Couscous sweet with dried fruit and honey...
We eat Couscous in Morocco usually on Fridays ( the holy day for muslims), when the members from the family come back from 

 the mosque. On this day you can smell Couscous in the air everywhere.

Couscous is cooked in a special pot (a couscous steamer), which

has two components: a top-perforated deep pan, which contains

the grain, and a bottom pot containing the stew which the pan

rests on .

Couscous is moistened with water before cooking and then it is placed in the pan. Every tweenty minutes the couscous is taken

out of the pan to add oil or butter and to work it by hand.

Couscous is ready when the granules are cooked, separated, soft, and moist.

The video