Israeli Couscous and Cheese

Israeli Couscous and Cheese

10
Chef John 21287

"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

25 m {{adjustedServings}} servings 358 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

10
  1. 18 Ratings

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I made a few small changes... I didn't include the pimientos because I didn't have them, and I added smoked paprika because I love it. I thought this dish was creamy and warm and perfect for a c...

Yummy variation on classic mac and cheese. I didn't have heavy cream, so I substituted a combination of milk and butter. Delicious.

It's a nice meal for comfort, easy to see why kids would like it. I would probably do 1 1/2 cups chicken broth next time, it was a little too soupy.