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

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

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.