Creamy Israeli Couscous and Cheese

Name: Creamy Israeli Couscous and Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup Israeli couscous; 2 tablespoons olive oil; 2 cups vegetable broth; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 1/2 cups milk (whole or 2%); 1 1/2 cups sharp cheddar cheese (grated); 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 1/4 cup Parmesan cheese (grated); 2 tablespoons fresh parsley (chopped)

35 min 4 servings Easy

All Recipes

Indulge in a comforting bowl of creamy Israeli couscous and cheese, a delightful twist on a classic favourite.

Prep

10 min

Cook

25 min

Total

35 min

Servings

Difficulty

Easy

Israeli couscous and cheese is a comforting dish that combines the chewy texture of pearl couscous with the creamy richness of cheese. Unlike traditional pasta, Israeli couscous offers a unique texture that absorbs flavours beautifully. This version of the dish is perfect for those who love a creamy, cheesy meal with a twist. By using Israeli couscous, you get a delightful variation that stands out from regular mac and cheese. It's an ideal dish for both weeknight dinners and special occasions.

Instructions

Toast the Couscous

In a medium saucepan, heat olive oil over medium heat. Add the Israeli couscous and toast until golden brown, about 5 minutes.

Pro tip: Stir constantly to prevent burning.

Cook the Couscous

Add vegetable broth to the saucepan with toasted couscous. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes or until the liquid is absorbed.

Pro tip: Fluff with a fork after cooking.

Start the Cheese Sauce

In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.

Pro tip: The roux should be smooth and slightly bubbling.

Add Milk to the Sauce

Gradually whisk in milk to the roux, ensuring no lumps form. Continue cooking until the sauce thickens, about 3-5 minutes.

Pro tip: The sauce is ready when it coats the back of a spoon.

Incorporate Cheese

Remove the sauce from heat and stir in cheddar cheese, salt, and pepper until smooth and creamy.

Pro tip: Add cheese in small batches for smoother melting.

Combine and Serve

Mix the cooked couscous into the cheese sauce. Stir in Parmesan cheese and parsley. Serve hot.

Pro tip: Garnish with extra parsley for a fresh touch.

💡

Tips & Tricks

Use fresh herbs to enhance flavour.
Opt for a sharp cheddar for more depth.
Toast the couscous for a nuttier taste.

Frequently Asked Questions

What is Israeli couscous?

Israeli couscous, also known as pearl couscous, is a type of pasta shaped into small balls.

How many calories are in Israeli couscous and cheese?

Each serving of Israeli couscous and cheese contains approximately 420 calories.

Can I make this dish ahead of time?

Yes, you can make it ahead and reheat gently on the stovetop with a splash of milk.

What cheese is best for this recipe?

A sharp cheddar cheese is recommended for its rich flavour that complements the couscous.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days.

Is Israeli couscous gluten-free?

No, Israeli couscous is made from wheat, so it contains gluten.

Serving Suggestions

Serve this creamy Israeli couscous and cheese with a side of fresh salad or steamed vegetables to balance the richness. Pair it with a crisp white wine or a light beer for a refreshing contrast. You can make this dish ahead of time and reheat it gently on the stovetop, adding a splash of milk to restore its creamy consistency. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition per serving

420

Calories

15g

Protein

22g

Fat

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