Israeli Couscous and Cheese |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
1/2 cup heavy cream |
1/4 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. 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. 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. 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. 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.
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