Pasta Recipe ∽ Israeli Couscous and Cheese

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

• 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

Cooking 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

• calories359.5
• carbohydrateContent31.4 g
• cholesterolContent71.5 mg
• fatContent20.7 g
• fiberContent2.1 g
• proteinContent11.5 g
• saturatedFatContent12.7 g
• sodiumContent783.8 mg
• sugarContent1.1 g