Prep 15 mins
Cook 30 mins
A popular Middle Eastern restaurant in Raleigh NC, Neomonde is owned and operated by three brothers who make everything on site. I enjoyed eating there when I lived in Raleigh and I make it a point to stop by when I'm in town. I was pleased to see this recipe published in the local paper (News & Observer) and wanted to share. Cooking time is "soaking time"...
- 2 cups dried couscous
- 1⁄2 cup red wine vinegar
- 1⁄2 cup extra virgin olive oil
- 1⁄3 cup water
- 1⁄2 cup diced tomato
- 1⁄2 cup chopped parsley
- 1⁄2 teaspoon dried mint
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- In a bowl, combine couscous, vinegar, olive oil, and water; let sit for 30 minutes. Couscous will absorb the liquid.
- Add remaining ingredients and stir to mix well.
I end up doubling the vinegar and nixing the water. I also increase soaking time to 1 hour. I find that this version tastes closer to the couscous they make on Hillsborough St, which I like better than the taste of the Mooresville restaurantâ€™s couscous.
We love couscous in this house, and this recipe is no exception!I halved the recipe, then added a bit of extra water because the couscous was still a bit "toothy" after 30 minutes. This is great with dried mint, bet it would be outta sight if you used the fresh stuff. Thanks for sharing Impera!