Moroccan cuisine is considered one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is mainly a fusion of Moorish, European and Mediterranean cuisines.

Spices are used extensively in Moroccan cuisine. While spices have been imported to Morocco for thousands of years, many ingredients such as saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred but is relatively expensive. The main Moroccan dish most people are familiar with is couscous, the old national delicacy.

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