Israeli Couscous and Cheese

01Method

1. 1

   In a large skillet over medium heat, melt the butter. Add the couscous and toast, stirring frequently, for 2 to 3 minutes until lightly golden.

2. 2

   Pour in the chicken broth and bring to a boil. Lower the heat and let the couscous simmer for 6 to 7 minutes, until most of the liquid has been absorbed and the pearls are plump.

3. 3

   Stir in the heavy cream and pimientos. Sprinkle in the cayenne pepper and continue cooking for 2 to 3 minutes until the couscous is tender, adding a splash more broth if needed.

4. 4

   Remove the pan from heat and fold in the Cheddar cheese until fully melted. Mix in the chives and season with salt, black pepper, and additional cayenne to taste.