Israeli Couscous And Cheese - cooking recipe

Ingredients
    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
Preparation
    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.

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