Couscous can be prepared in countless ways and each country (and even each family!) has its own variation. In Morocco, it is often made with prunes, raisins, and more cinnamon, giving it a sweeter flavor profile. In Algeria, the sauce is usually a light mild broth (sauce blanche). In Tunisia, it is red and spicy! Couscous is typically made with lamb, chicken, fish, or another protein, and the combinations of vegetables that can be used are endless and usually reflect the season during which the dish is being made.

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