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