Israeli Couscous And Cheese
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
57
Sweetness
55
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tsps
Butter2 cups
Chicken Broth1 cup
Heavy Cream1 cup
Pimiento (diced)1 tbsp
Chives (chopped fresh)1
SaltDirections:
1
Melt butter in a large skillet over medium heat
2
Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes
3
Pour in chicken broth and bring to a boil
4
Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes
5
Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes
6
Add more broth if needed
7
Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine
8
Season with salt, black pepper, and cayenne pepper to taste