Israeli Couscous and Cheese

Israeli Couscous and Cheese

9
Chef John 19065

"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
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

9
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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.

I keep forgetting to pick up fresh chives, but I've been substituting Herbs de Provence instead and that has been tasty. The first time I made this I used Italian seasoning and it was just so-so...