Israeli couscous + sliced almonds

Servings: 8 | Time: 30 minutes


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.



6 tablespoons olive oil, divided

3 cups Israeli (large pearl) couscous (16 ounces)

1/3 cup sliced almonds, toasted

1/2 teaspoon kosher salt

5¼ cups water

1/4 cup fresh lemon juice

Ground black pepper

Lemon wedges