كسكس
Couscous
Steamed wheat semolina grains served with a vegetable-and-meat (or vegetable) stew, often as a Friday family dish.
DairyGlutenTree Nuts
Moroccan Cuisine Guide
Moroccan Allergen Guide
Couscous, tagines, soups and sweets, with the common allergen traps called out.
Core flavors:Warm spices (cumin, ginger, cinnamon), preserved lemon, olives, saffron, herbs
Common staples:Bread (khobz), couscous semolina, chickpeas, lentils, tomatoes, onions
Typical cooking fats:Olive oil, butter, and smen (fermented butter) depending on the kitchen
Where allergens hide:Thickeners (flour), pastry (warqa), garnishes (almonds/sesame), bouillon cubes
Good to ask about:Shared fry oil, nut garnishes, dairy finishing, and bread served on the plate
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Wheat is everywhere: couscous semolina, bread served with tagines, pastry sheets in pastilla, and occasional flour thickening in soups.
Dairy
Sometimes Present
Dairy is not constant, but butter and smen are common for finishing grains, enriching sauces, or brushing pastry.
Eggs
Sometimes Present
Eggs appear in certain classics and pastries, especially as a binding layer in pastilla and in some baked sweets.
Fish
Sometimes Present
Coastal Morocco serves many fish tagines and sardine dishes; fish may also show up via broths or mixed seafood versions.
Shellfish
Rare
Shellfish is less common inland but appears in coastal seafood dishes and some mixed seafood pastries and tagines.
Soy
Rare
Soy is not traditional in most Moroccan dishes, but it can appear in processed ingredients like bouillon cubes, marinades, or sauces in modern kitchens.
Sesame
Sometimes Present
Sesame shows up as a garnish and in breads/sweets; tahini-like sauces are less common but sesame seeds are widespread.
Tree Nuts
Sometimes Present
Almonds and other nuts are common in Moroccan pastries and can appear as garnish in savory dishes (especially sweet-savory tagines).
Peanuts
Rare
Peanuts are less typical than almonds, but can appear in sweets, snack mixes, or via cross-contact in dessert prep areas.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Smen (fermented butter)
Adds dairy even when a dish is described as “just meat and vegetables.”
Found in: Tagines, couscous grains, some sauces and finishing steps
Flour used as a thickener
Introduces gluten without being obvious in the menu description.
Found in: Soups (including harira variants), sauces, stews
Warqa / filo-style pastry sheets
Nearly always wheat-based and often brushed with butter.
Found in: Pastilla (bastilla), savory pastries, some desserts
Almond garnish or ground nuts
Tree nuts can be mixed in, sprinkled on top, or added at the last second.
Found in: Pastilla, sweet-savory tagines (prune/apricot), pastries
Bouillon cubes / stock powder
May contain gluten or soy as additives, and can be hard to detect by taste.
Found in: Soups, tagine sauces, rice or lentil bases
Featured Dishes
طاجين
Tagine
Slow-cooked stew named after the clay pot it’s cooked in, with endless variations from chicken and olives to lamb with prunes.
FishDairyGlutenSesameShellfishTree Nuts
بسطيلة
Pastilla (Bastilla)
Crisp layered pastry filled with spiced meat or seafood, an egg-rich layer, and often sweet accents like cinnamon and powdered sugar on top.
EggsFishDairyGlutenSesameShellfishTree Nuts
حريرة
Harira
Hearty tomato-based soup with legumes and herbs, often served during Ramadan and as a warming starter.
Gluten
رفيسة
Rfissa
Shredded layered flatbread (trid/msemen) topped with spiced chicken and sauce, often flavored with fenugreek and served for celebrations.
DairyGlutenTree Nuts
مشوي
Mechoui
Slow-roasted lamb, traditionally cooked until very tender and served simply with salt, cumin, and bread on the side.
Sesame
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does this dish contain wheat, semolina, flour, or bread?
- Is any flour used to thicken the sauce or soup?
- Do you use butter or smen (fermented butter) in cooking or finishing?
- Does it contain eggs (in the filling, batter, or as a binder)?
- Are almonds, walnuts, or other nuts used or sprinkled on top?
- Is sesame used (seeds, garnish, or in bread/sweets served with it)?
- Is this cooked with fish/seafood stock, or near seafood dishes?
- Are bouillon cubes/stock powder used (they can contain soy or gluten additives)?
- Do you fry anything in shared oil with breaded items?
- Can you prepare it separately to avoid cross-contact with my allergens?
- واش هاد الطبق فيه القمح ولا السميد ولا الدقيق ولا الخبز؟
- واش كتستعملو الدقيق باش كتغلّظو الصوص ولا الشربة؟
- واش كتستعملو الزبدة ولا السمن ف الطياب ولا ف اللمسة الأخيرة؟
- واش فيه البيض (ف الحشوة ولا ف الخليط ولا باش يربط المكونات)؟
- واش كتستعملو اللوز ولا الكركاع ولا شي مكسرات فوق الطبق؟
- واش كاين الزنجلان/السمسم (حبات ولا تزيين ولا ف الخبز/الحلويات اللي كيتقدمو معاه)؟
- واش مطيبين به مرق ديال الحوت/سي فود ولا قريب من أطباق السي فود؟
- واش كتستعملو مكعبات المرق ولا بودرة ديال المرق (ممكن يكون فيها الصوجا ولا إضافات ديال القمح)؟
- واش كتقلاو ف زيت واحد مع أكلات معمّرة بالخبز ولا مغطّاة بالدقيق؟
- تقدرو تطيّبوه بوحدو باش نتفادو التلامس مع مسببات الحساسية ديالي؟
Menu Glossary
Common menu words to help identify ingredients and allergens.
semoule= semolina
Usually wheat-based, so it contains gluten (couscous and some breads).
farine= flour
Often wheat flour; common thickener that adds gluten.
pain= bread
Typically wheat; gluten risk and frequent cross-contact on shared plates.
beurre= butter
Dairy ingredient; may be used for finishing sauces or pastry.
smen= fermented butter
Dairy fat used in Moroccan cooking; can be hidden in tagines and grains.
lait= milk
Dairy allergen; can appear in sauces, tea, or desserts.
yaourt= yogurt
Dairy ingredient sometimes served as a side or in dressings.
œuf= egg
Common in pastilla fillings and some pastries.
amandes= almonds
Tree nut frequently used in pastries and some savory garnishes.
noix= walnuts
Tree nut; can appear in desserts and garnishes.
sésame / zenجلان= sesame
Seeds used as garnish and in breads/sweets; allergen risk for sesame.
poisson= fish
Found in coastal dishes and some tagine variants; confirm stock and protein.
fruits de mer= seafood (shellfish mix)
May include shellfish like shrimp; high risk if you avoid shellfish.
bouillon (cube)= stock cube
Can contain gluten/soy additives; ask if stock is homemade.
warqa (pâte)= thin pastry sheets
Usually wheat-based (gluten) and often brushed with butter (dairy).
Frequently Asked Questions
Usually no. Moroccan couscous is traditionally wheat semolina. If you avoid gluten, ask for a different base (like rice) and confirm there’s no flour thickening or bread contact.
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Dietary Guides
Important Disclaimer
This guide is for informational purposes only. Ingredients and preparation vary by restaurant, region, and chef. Always confirm allergens and cross-contact risks with staff before ordering.