Israeli Couscous & Cheese – It Takes a Lot of Balls to Make this Recipe

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I’ve always been fascinated with Israeli couscous, alsoknown as pearl couscous, and have received several food wishes recently for arecipe showing it off. I’ve had it most often in cold salads, but for whateverreason I decided to turn it into a hot side dish.
Since it’s nothing more than tiny balls of lightly toastedpasta dough, I thought it would work well in some type of macaroni-n-cheeseapplication. I decided to skip the traditional béchamel and instead use more ofa risotto technique. Short story short, it worked great!
I’ve always been a fan of the southern delicacy “pimentocheese,” so I decided to hedge my bets and toss in some of the bittersweetjewels. All in all, I really liked the dish, and how well it held up.The shot you see at the end, when I dig the fork in for a taste, was actuallyfilmed three days after this was made, and had been reheated in the microwave.Despite sitting in the fridge, and the less then gentle reheating, it was stillcreamy and delicious.
By the way, the chives may seem like a simple, optionalgarnish, but they’re not. Put them in. They really finished this recipe offright, adding a fresh counterpoint to the semi-rich mixture. I hope you givethis “ballsy” recipe a try soon. Enjoy!

Ingredients for 4 small, side dish sized servings:2 tsp melted butter1 cup Israeli couscous2 cups chicken broth1/2 cup heavy cream 1/4 cup diced pimentos3 oz sharp cheddar cheesesalt, pepper, cayenne to taste 1 tbsp freshly sliced chives