• 2 cups Bob’s Red Mill Israeli Couscous
  • Holy Smoke Olive Oil 
  • fresh parsley leaves 
  • 3-4 lemons, halved
  • salt


  1. Boil the couscous in 4 cups of salted water until tender. Remove from the heat, drain and rinse in cold water to stop the cooking process. 
  2. Brush lemons with oil and grill cut side down until caramelized.
  3. Toss couscous with smoked olive oil, parsley, salt and squeeze over juice of one grilled lemon.
  4. Serve on a platter with extra grilled lemons around the side.

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Israeli Couscous With Smoked Olive Oil | Grill & Chill Mantry

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