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

• ½ cup heavy cream
• 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
• ¼ cup diced pimientos
• 3 ounces shredded sharp Cheddar cheese

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.