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Israeli Couscous and Cheese

In this video, you’ll see how to make a simple and delicious side dish that combines tasty elements of mac and cheese, couscous, and risotto! For this recipe, you’ll want to use Israeli couscous, which is large-grained—though, actually, it’s not a grain at all, it’s a little pasta. You’ll see how to prepare the couscous with chicken stock and chopped pimentos. Just a little cream adds wonderful richness. (And because this is a Chef John recipe, there will be a pinch of cayenne pepper!) Then it’s simply a matter of making it cheesy delicious! Because you only use about 3 ounces of cheese, this recipe isn’t overloaded with fat and calories. Give it a try! Get the recipe for Chef John's Israeli Couscous and Cheese. You will love the taste and texture of this side dish.

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  • SherryL

Where is the recipe written down? I need it!!!


Really yummy! Went to for the recipe. I did change a few things based on what i had on hand. Only regular couscous (not israel). Cooked faster than 6 minutes. Had to add additional liquid to keep from burning. Also, subbed fire roasted diced tomatoes in place of the pimentos (didn't really care for this change, but was okay). didn't have heavy cream, so i used sour cream instead. Used chicken broth (and water as additional liquid while cooking). Added 3 slices off colby-jack (all i had on hand) and had the kiddos shred it. Turned out really creamy and yummy. Will definitely make again and again. Didn't add the finishing herbs either.

  • MailboxOven

Made this the other night and was a hit with my parents who thought the name was funny. Had no pimentos so I used minced garlic to add some flavor when browning in the butter, sour cream instead of heavy cream and Cilantro instead of parsley. We ate it all up, delicious. thanks for the recipe.