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Israeli Couscous and Cheese

Israeli Couscous and Cheese

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Chef John

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 {{adjustedServings}} servings

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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

Directions

  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

DanuNepthys
2
12/17/2013

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 cold night. My family agrees.

Mireya636
0
10/12/2014

Easy way to make a quick mac and cheese like dish. Did not add pimento as I did not have it on hand. Kids liked it.

souschef80
0
9/21/2014

Super fast and easy to make. I didn't have the pearl couscous only traditional and it still came out yummy. I'll be keeping this recipe around!