Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.
Using dried fruit (such as prunes and apricots) in savory dishes is traditional in Moroccan and Middle-Eastern cooking. To cook the couscous, follow the directions on the package; season with a bit of olive oil, salt, and pepper, and sprinkle with some chopped fresh cilantro.
Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Ras el hanout is a complex Moroccan spice blend that often can have up to 50 ingredients. It is available at Middle-Eastern markets.