Fruited couscous is very Morrocan. Their cooking uses "couscous" which is a pasta that looks like a grain, dried fruits like apricots, dates, and prunes, as well as olives, preserved lemons, chickpeas, pine nuts, almonds, eggplants, and raisins. Saffron, cumin, coriander, cinnamon, and cardamon are the main spices used in their mildly spiced "tagines" which are basically meat or fish cooked slowly in a sauce with its own juices.
Morrocan food tends to be moderately spiced but not chili hot spicy, and slightly sweet due to the use of dried fruits. I am including a photo of "Fried Eggplant Slices with Fruited Couscous" for your viewing pleasure.
-J