Recipe by Chef John
"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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pearl (Israeli) couscous
cayenne pepper, or more to taste
shredded sharp Cheddar cheese
chopped fresh chives
salt and freshly ground black pepper to taste
I made a few small changes... I didn't include the pimientos because I didn't have them, and I added smoked paprika because I love it. I thought this dish was creamy and warm and perfect for a cold night. My family agrees.
The only change I made was to omit the pimientos. I love them but my husband and daughter won't touch them so to keep the peace I left them out. I have only recently discovered this type of couscous after spying it in the international foods section so I was so thankful to find this recipe. It is truly delicious, fast, and so very easy!
This was a nice change of pace! Creamy and delish...would be great with a grilled steak. I added fresh diced tomato (instead of pimento) and parsley at the end too. Was a hit with the kids also!
* Percent Daily Values are based on a 2,000 calorie diet.
Israeli Couscous and Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 186
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