Israeli Couscous and Cheese
(a version of Mac and Cheese)
Ingredients:
- 2 teaspoons butter ***
- 1 cup pearl (Israeli) couscous ***
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup diced peppadews ***
- 1 pinch smoked paprika ***
- 6 ounces shredded sharp Cheddar cheese ***
- 1 tablespoon chopped basil ***
- salt and freshly ground black pepper to taste ***
*** Available at The Wine and Cheese Place Forsyth
Directions:
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 peppadews into couscous; add smoked paprika 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 basil and stir to combine. Season with salt, black pepper..
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