Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 360
- Carbohydrate: 31g
- Fat: 21g
- Fiber: 2g
- Protein: 12g
- Sugar: 1g
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