If you're heading to Morocco for vacation or business, know that you're in for a gastronomical treat. The food of Morocco ranks high on lists of the world's best cuisines and is well worth exploring. You won't be disappointed with the incredible variety, flavorful seasoning, and innovative ingredient combinations that await you.

Not heading to the Maghreb anytime soon? Then pick up a Moroccan cookbook or two and indulge in the flavors of Morocco in the comfort of your own home. 

The following slides feature 10 famous Moroccan foods to seek out in restaurants and in Moroccan homes.

1- COUSCOUS

Couscous is prepared weekly in many Moroccan homes and the presentation pictured here, couscous with seven vegetables, is one of the most popular versions. Lamb, beef, or chicken is stewed along with a variety of vegetables, then arranged on a glorious heap of tender, steamed couscous grains. As with many other Moroccan dishes, everyone gathers round to eat from one super-sized communal plate. 

Not into veggies? Then you may want to try couscous tfaya with caramelized onions and raisins. 

2- Moroccan chicken bastila.

Moroccan chicken bastila   is Morocco's famous rendition of a savory pie, and it simply doesn't get better than this. Traditionally pigeons were the birds of choice, but here chicken is cooked with saffron, ginger, pepper, and cinnamon, then layered within crispy warqa pastry with an herb-laden omelet and fried almonds scented with orange flower water. An utterly amazing fusion of flavors and textures.

 If sweet and savory is not your thing, then be sure to seek out a spicy Moroccan seafood bastilla. 

3- Tagine

The sky's the limit when it comes to tagine, the famous slow-cooked Moroccan stew that takes its name from the traditional clay or ceramic dish it's traditionally cooked in. Shown here is a Berber tagine with meat and vegetables. It's arranged in conical fashion and left undisturbed to cook until tender, making a delicious, beautiful presentation. Tagines are traditionally eaten directly from the cooking vessel, using pieces of Moroccan bread (khobz) to scoop up meat, veggies, and sauce.

For a vegetarian version, simply omit the meat (you'll need to reduce liquids and cooking time) or try a veggie-only tagine.

4- Chicken with preserved lemon and olives.

This classic, versatile dish is also one of Morocco's most famous and ubiquitous. And no wonder. It's utterly delicious and works beautifully for any occasion ranging from casual family dinners to celebratory banquets. You'll find it offered in homes, restaurants, and even on the street in tiny outdoor dining venues. Shown here is a roasted chicken with preserved lemons and olives presentation, but the dish is also easily prepared in a traditional tagine or conventional pot. Lots of onions are cooked to a puree-like consistency with saffron and ginger; preserved lemons and olives are tangy additions to finish the dish.