Are there gluten free options in Moroccan restaurants?

Yes, there are naturally gluten-free options in Moroccan cuisine — most tagines, grilled meats and fish, salads, soups made without barley, and rice dishes are wheat-free — but you must avoid couscous, bread and pastries, and watch for hidden thickeners. Couscous is wheat semolina, so it’s off-limits despite being a staple.

Good gluten-free choices include vegetable or meat tagines (confirm no flour is used to thicken), brochettes, grilled fish, zaalouk and other cooked salads, and fresh fruit. Harira soup usually contains flour and vermicelli, so check before ordering.

Explain "sans gluten / no wheat" clearly, as awareness varies outside tourist spots, and cross-contamination in busy kitchens is possible for the very sensitive. Sticking to simple grilled and stewed dishes makes gluten-free eating in Morocco straightforward.