Jul 14 2026
Restaurants›Neomonde Mediterranean Durham›Large Couscous Recipe

Large Couscous Recipe

Inspired by Neomonde Mediterranean Durham
Time30m
Serves20

Couscous, chickpeas, tomato, mint, parsley. (16-20 Servings)

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Ingredients

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Couscous Base

Chickpeas

Vegetables and Herbs

Method

Prepare Couscous

  1. 1

    Cook the Couscous

    In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt and 4 tbs of olive oil. Once boiling, stir in 4 cups of couscous, cover, and remove from heat. Let it sit for about 5 minutes or until the couscous has absorbed all the water. Fluff with a fork.

Prepare Chickpeas

  1. 2

    Prepare the Chickpeas

    In a separate pan, heat 2 tbs of olive oil over medium heat. Drain and rinse 2 cans of chickpeas, then add them to the pan. Season with 1 tsp of ground cumin, 1 tsp of salt, and 1 tsp of black pepper. Cook for about 5-7 minutes until heated through and slightly crispy.

Combine Ingredients

  1. 3

    Mix Everything Together

    In a large mixing bowl, combine the fluffed couscous, cooked chickpeas, 4 cups of diced tomatoes, 1 cup of chopped fresh mint leaves, and 1 cup of chopped fresh parsley. Drizzle with 4 tbs of lemon juice and toss gently to combine.

Serve

  1. 4

    Serve the Couscous

    Transfer the large couscous mixture to a serving platter. Garnish with additional mint and parsley if desired. Serve warm or at room temperature.

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