Israeli Couscous and Cheese

Israeli Couscous and Cheese

from allrecipes.com

Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.

Ingredients

  • 2 teaspoons butter
  • 1 cup pearl (Israeli) couscous
  • 2 cups chicken broth
  • ½ cup heavy cream
  • ¼ cup diced pimientos
  • 1 pinch cayenne pepper, or more to taste
  • 3 ounces shredded sharp Cheddar cheese
  • 1 tablespoon chopped fresh chives
  • salt and freshly ground black pepper to taste

Directions

  1. 1

    Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.

  2. 2

    Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.

  3. 3

    Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.

  4. 4

    Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.