Maghreb

Morocco, Algeria, Tunisia, Libya, and often Mauritania share threads but differ sharply. Couscous, semolina, wheat, lamb, chicken, fish, olive oil, preserved lemon, olives, harissa, dried fruit, spices, and herbs all appear differently by place.

Morocco: tagines, couscous, preserved lemons, olives, ras el hanout, saffron, dried fruit, almonds, honey, orange blossom/rose water, b'stilla, harira, salads, grilled meats. Sweet-savory aromatic balance is common, but not every Moroccan dish is meat + fruit.

Tunisia: harissa is central; heat is more prominent than in many neighboring traditions. Couscous, seafood, brik, ojja/shakshuka-like dishes, preserved ingredients, olives, and tomatoes matter.

Algeria / Libya / Mauritania: couscous and semolina traditions, stews, breads, lamb, seafood in coastal areas, dates, and regional variation. Don't let Moroccan examples stand in for the whole Maghreb.