Israeli Couscous and Cheese

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Chef John
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

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.

Share It

Reviews (3)

Rate This Recipe
DanuNepthys
2

DanuNepthys

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.

kymbrown1
0

kymbrown1

The only change I made was to omit the pimientos. I love them but my husband and daughter won't touch them so to keep the peace I left them out. I have only recently discovered this type of couscous after spying it in the international foods section so I was so thankful to find this recipe. It is truly delicious, fast, and so very easy!

CZCOOKS
0

CZCOOKS

This was a nice change of pace! Creamy and delish...would be great with a grilled steak. I added fresh diced tomato (instead of pimento) and parsley at the end too. Was a hit with the kids also!

More Reviews

Similar Recipes

Israeli Moroccan Couscous
(57)

Israeli Moroccan Couscous

Copia's Penne Pasta and Cheese Casserole
(46)

Copia's Penne Pasta and Cheese Casserole

Mac and Cheese Soup
(9)

Mac and Cheese Soup

Couscous with Olives and Sun-Dried Tomato
(6)

Couscous with Olives and Sun-Dried Tomato

Scallops with Israeli Couscous
(3)

Scallops with Israeli Couscous

Shrimp and Vegetable Couscous
(0)

Shrimp and Vegetable Couscous

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Scallops with Israeli Couscous

>

next recipe:

Curried Couscous with Asparagus and Bleu Cheese