- 2 teaspoons butter
- 1 cup pearl (Israeli) couscous
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 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
- Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.
- 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.
- 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.
- 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.
04/20/2018
recipepes.com
sraeli Couscous and Cheese, recipe
PT15M
PT1H
5
455 calories
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