Israeli Couscous and Cheese

4.4
(53)

Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.

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Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 teaspoons butter

  • 1 cup pearl (Israeli) couscous

  • 2 cups chicken broth

  • ½ cup heavy cream

  • ¼ cup diced pimientos

  • 1 pinch cayenne pepper, or more to taste

  • 3 ounces shredded sharp Cheddar cheese

  • 1 tablespoon chopped fresh chives

  • salt and freshly ground black pepper to taste

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.

Nutrition Facts (per serving)

360 Calories
21g Fat
31g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 360
% Daily Value *
Total Fat 21g 27%
Saturated Fat 13g 64%
Cholesterol 72mg 24%
Sodium 784mg 34%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 12g
Vitamin C 11mg 54%
Calcium 184mg 14%
Iron 1mg 4%
Potassium 128mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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