Rachael Rays Cheesy Pearl Couscous Recipes

RACHAEL RAY'S CHEESY PEARL COUSCOUS

Rachael Ray's Cheesy Pearl Couscous image

This recipe came from her magazine and is so very good. You do need to make sure to make just enough to finish at the meal as it does not reheat well due to the cheese (it gets gluey when reheated). However, fresh and piping hot served with dinner, it is utterly fantastic!

Provided by JeanT

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons butter
8 ounces bacon, cut into 1 inch pieces
1 (6 1/3 ounce) box pearl couscous
10 ounces frozen corn, thawed
4 scallions, chopped
2 cups chicken stock
3 cups grated aged gouda cheese or 8 ounces gouda cheese

Steps:

In a large skillet, cook the bacon over medium high heat until crisp, about 10 minutes. Transfer to a paper lined plated to drain. Reserve 1 tablespoon of the bacon fat in the skillet and set aside.
In a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; drain. NOTE-Be sure the holes in your colander are smaller than the couscous to avoid having them all go through and down the drain!
Add the corn and scallions to the reserved skillet and cook over medium high heat until warmed through, about 2 minutes. Add the couscous and chicken stock and simmer until the liquid is absorbed, about 2 minutes.
Season with the salt and pepper to taste. Stir in the butter, grated cheese, and bacon. Serve and enjoy immediately.

Nutrition Facts : Calories 589.9, Fat 33.6, SaturatedFat 12.7, Cholesterol 57.4, Sodium 703.6, Carbohydrate 55.2, Fiber 4.3, Sugar 2.2, Protein 17.8

ISRAELI COUSCOUS AND CHEESE

Israeli Couscous and Cheese image

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

Provided by Chef John

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes

Time 25m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 783.8 mg, Sugar 1.1 g

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