In most circumstances its difficult to tell sheep and goat meat apart, especially when they are covered in a thick Targine sauce. Morocco meat markets appear to have this sorted, carefully leaving a unskinned, untouched sheep head or goat head firmly attached to the respective carcass as its butchered up. Covered in flys and without the aid of refrigeration the meat soug (covered market) is a vegetarian dream. Bring on tonight’s lamb Targine and goat skewers. Yum.

Cooking couscous at home usually involves grabbing a uncle bens packet. We were invited to a cooking class of how to cook it – just a little sceptical that the lesson was gonna last the full 30 min as I thought that this usually involved boiling water from the kettle, measure, cover and let stand. Real couscous actually takes 3 hours of cooking with multiple steps involving oil, water, steam and spices. I real insight into traditional moroccan cooking. I think I’ll stick to the 5 minute ready to eat version as apparently there is no difference.