Ingredients

• 2 teaspoons unsalted butter
• 1 cup pearl , Israeli
• 2 cups chicken broth
• 0.5 cups heavy cream
• 0.25 cups diced pimentos
• 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

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add couscous; cook and stir until slightly toasted, 2 to 3 minutes.
2. 2 Add chicken broth; bring to a boil. Reduce heat to low; simmer until most broth absorbed and couscous plumped, 6 to 7 minutes.
3. 3 Stir in heavy cream and pimentos; add cayenne pepper and cook until couscous tender, 2 to 3 minutes, adding more broth if needed.
4. 4 Off heat, stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper.

Nutrition per serving