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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

Nutrition Info

359.5 calories carbohydrate: 31.4 g cholesterol: 71.5 mg fat: 20.7 g fiber: 2.1 g protein: 11.5 g saturatedFat: 12.7 g servingSize: - sodium: 783.8 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

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.

4 servings

Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.