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In Morocco tomato, onion, pumpkin, and root vegetables (like sweet potato and carrot) are all common, as well as various citrus fruits and those fruits that work well both fresh and dried due to the climate, like Prunes, apricots, and dates. Preserved lemon is incredibly common in many areas of Morocco. Garbanzo beans (chick peas), legumes such as lentils, and flavorful couscous are also staples of Moroccan food, as are flatbreads like ksra and khoubz, which are used at most meals to soak up traditional stew called "tagine."

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Q: What kind of fruit and vegetable do Morocco eat?
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