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
- butter: 2 tsp
- pearl (Israeli) couscous: 1 cup
- chicken broth: 2 cups
- heavy cream: 0.5 cup
- pimientos: 0.25 cup (diced)
- pinch cayenne pepper: 1 piece (to taste)
- ounces shredded sharp Cheddar cheese: 3 piece
- fresh chives: 1 Tbsp (chopped)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.
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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.
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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.
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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.
