Israeli Couscous and Cheese

Israeli Couscous and Cheese

It's mac and cheese in small, round form! Chef John's recipe swaps Israeli couscous for the macaroni and gets a bit of heat from diced pimentos and cayenne pepper.

Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
360 Calories

Recipe Instructions

Step 1
Melt butter in a large skillet over medium heat. Add couscous; cook and stir until slightly toasted, 2 to 3 minutes.
Step 2
Add chicken broth; bring to a boil. Reduce heat to low; simmer until most broth absorbed and couscous plumped, 6 to 7 minutes.
Step 3
Stir in heavy cream and pimentos; add cayenne pepper and cook until couscous tender, 2 to 3 minutes, adding more broth if needed.
Step 4
Off heat, stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper.

Ingredients

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

Categories

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