ISRAELI COUSCOUS AND CHEESE

Israeli Couscous and Cheese image

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

Provided by Chef John

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes

Time 25m

Yield 4

Number Of Ingredients 9

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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

Steps:

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

Nutrition Facts : Calories 359.5 calories, Carbohydrate 31.4 g, Cholesterol 71.5 mg, Fat 20.7 g, Fiber 2.1 g, Protein 11.5 g, SaturatedFat 12.7 g, Sodium 783.8 mg, Sugar 1.1 g