Israeli Couscous and Cheese

Israeli Couscous and Cheese

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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Ingredients

25 m servings 358 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 16
  1. 27 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

It was bland and tasted a little like dirt. I added garlic and then it tasted like garlic flavored dirt. Don't waste your expensive Israeli couscous on this.

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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 c...

Great! However i did not use any salt because the brand of chicken broth had so much therefore i added some steamed peas to help with the sodium. I also didn't have pimentos but smoked paprika w...

Super fast and easy to make. I didn't have the pearl couscous only traditional and it still came out yummy. I'll be keeping this recipe around!

This makes a nice side dish. I used roasted red peppers instead of the pimientos and scallions instead of the chives. I also added about 1/2 tsp of garlic powder along with the roasted red pep...

I will definitely make this again, and did two substitutions that I really liked. I used fat free Greek Yogurt in place of the cream and found it still rich, and substituted diced sweet hot cher...

It was delicious and probably would have been just as good without my changes. I added a little more than 3 oz and a mix of medium cheddar and smoked muenster cheese. Spiced it up with about 1/...

Came out lovely. I used mozzarella instead of cheddar cheese because it's what I had on hand. I'm sure it would have been just as good if I had used cheddar though. My son loved it.

It was bland and tasted a little like dirt. I added garlic and then it tasted like garlic flavored dirt. Don't waste your expensive Israeli couscous on this.

Yummy variation on classic mac and cheese. I didn't have heavy cream, so I substituted a combination of milk and butter. Delicious.

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