Moroccan cuisine is a vibrant and aromatic blend of flavors and influences, reflecting the country's rich cultural heritage. It is characterized by the use of a wide array of spices such as saffron, cumin, and cinnamon, which are often combined to create complex and fragrant dishes. Traditional Moroccan meals often include tagines, slow-cooked stews made with meat, poultry, or fish, and a variety of vegetables. Couscous, a staple grain, is commonly served with these dishes. The cuisine also features an abundance of fresh fruits, nuts, and herbs, contributing to its diverse and flavorful profile. Moroccan food is often enjoyed in a communal setting, emphasizing the importance of sharing and hospitality.