Israeli couscous + sliced almonds

In large saucepan heat 3 tablespoons olive oil over medium-high heat. Add couscous to saucepan. Cook and stir 2 minutes or until lightly toasted. Stir in almonds and ½ teaspoon salt.

Add water to saucepan. Bring to boiling; reduce heat. Cover; simmer 7 to 10 minutes or until couscous is tender, stirring occasionally. Remove from heat. Let stand 10 minutes. Transfer to serving bowl. Stir in remaining 3 tablespoons olive and lemon juice. Season with additional salt and pepper. Serve with lemon wedges.