Ingredients

• 2 teaspoons butter
• 1 cup pearl (Israeli) couscous
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/4 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

Browse by ingredient

Instructions

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.
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.
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.
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.