Name three important Moroccan dishes.

There are three dishes which more or less could be the most definitive for
Moroccan cuisine. This is because they are really not a part of other cultures and
because they are so well conceived and delicious. They are b'stilla, the crusted
pigeon pie; tagine, the slow-cooked, simmered dish in which all flavors blend
beautifully and such an important dish that the container that it is cooked within
shares the same name; and couscous, the inventive starch-based dish which has a
durum wheat-base which can have almost anything added to it for flavors.