I have a question about step 2 on the recipe "Israeli Couscous with Roasted Lemons & Capers topped with Seared Scallops & a Lemon Creme Fraiche Drizzle" from melissav. It says:
"Slice the lemon very thinly. Place on a baking sheet, drizzle with olive oil, salt, and pepper. "
Do you really use the whole lemon to add to the couscous? That seems like a TON of lemon.