Wednesday, August 14, 2013

Recipe of the Week: Israeli Couscous with Cheese

Israeli Couscous and Cheese

(a version of Mac and Cheese)

  • 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


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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