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| Immediately after removing from oven, turn each pan on its side on a heatproof surface and let rest until completely cool. Remove the konbu from the sake and place on a heatproof serving dish, reserving the sake. 1 cup raw couscous, preferably whole wheat 2 large firm, ripe tomatoes, chopped 1/2 cup chopped fresh parsley, or more to taste 2 or 3 scallions, finely chopped 2 Tablespoons minced fresh mint leaves, or 1 teaspoon dried mint, optional 2 Tablespoons olive oil Juice of 1 large lemon Salt and freshly ground pepper to taste Place the couscous in a heatproof dish and pour 1 1/2 cups boiling water over it. |
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