Israeli Couscous and Cheese

Israeli Couscous and Cheese 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

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 10 mins

    TOTAL : 25 mins

    SERVING : 4

    YIELD : 4 servings

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

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  • 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.

Per Serving: 360 calories; protein 11.5g; carbohydrates 31.4g; fat 20.7g; cholesterol 71.5mg; sodium 783.8mg.