Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.
Ingredients
- 2 teaspoons butter
- 1 cup pearl (Israeli) couscous
- 2 cups chicken broth
- ½ cup heavy cream
- ¼ 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
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 360 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat13g | 64% |
Cholesterol72mg | 24% |
Sodium784mg | 34% |
Total Carbohydrate31g | 11% |
Dietary Fiber2g | 8% |
Total Sugars1g | |
Protein12g | |
Vitamin C11mg | 54% |
Calcium184mg | 14% |
Iron1mg | 4% |
Potassium128mg | 3% |
*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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source by allrecipe
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