Israeli Couscous & Cheese -- Easy Mac & Cheese Recipe Using Israeli Couscous

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without added cost.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch at a lower price.

Measure out 1 cup of Israeli couscous and add it to a 10-inch deep sided sauté pan.

Add 2 tablespoons of melted butter to the pan and toast the couscous on medium heat until it turns a shade more golden.

Pour in chicken stock (seasoned) and bring to a simmer by cranking the heat up to high.

Once simmering, reduce the heat and let it cook for about 6-7 minutes until the couscous absorbs the stock and plumps up.

Add diced red pimento and a splash of heavy cream, stirring to combine.

Season with cayenne pepper and cook until the couscous is tender, adjusting liquid as necessary.

Once cooked, turn off the heat and stir in 3 oz of shredded white cheddar and 3 oz of shredded orange cheddar until melted.

Add a pinch of chives for flavor and garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens