A cous cous that smells of travel, spices in the air, and the end of summer.
In Morocco, cooking is a slow ritual made of repeated gestures and aromas that intertwine. Cous cous is steamed over a fragrant spiced broth, absorbing its essence and becoming light, fluffy, and incredibly aromatic.
In this Versilfood version, the stars are Chanterelle Mushrooms, carefully selected and processed to preserve their texture and authentic flavor. Together with chickpeas, vegetables, and caramelized sweet onions, they create a perfect balance between sweetness and spices.
A dish that gently accompanies the transition to autumn, bringing with it all the warmth of North Africa.
