This dish is usually served for the festival of Mimouna, which is held at the end of Passover to mark the beginning of spring and the start of a new cycle of existence. At one time the festival was unique to the Jews of the Maghreb, but it is now also celebrated in Israel. The festive table is decorated with flowers and herbs, green ears of corn and barley and all kinds of pastries and confectionery, especially jabane (nougat), a raisin and walnut jam called mrozya, and mofletah (pancakes), usually served with mint tea. Like this couscous, the foods on the table are sweet; nothing is salted, nor is any black food or meat served. In the centre of the table is a plate of white flour topped with five broad bean pods filled with five eggs, five dates and five pieces of gold or silver – to invoke a prosperous year ahead. The display is not only intended to attract divine protection, but also to avert the evil eye.