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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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  • klingwoman

Is the recipe printed somewhere?

  • Scott Dodd

how much liquid did you add to the couscous?

  • 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.