1# Maghreb
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3Morocco, 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.
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5**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.
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7**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.
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9**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.