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Cheesy California Couscous



– 2 teaspoons Real California butter, melted – 1 cup uncooked pearled or Israeli couscous – 2 cups vegetable broth – 1/2 cup Real California heavy whipping cream – 1/4 cup diced pimento peppers (drained) – 8 ounces Real California pepper Jack cheese, shredded – 1 tablespoon chopped fresh chives – Salt – Pepper
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Prep time: 15 minutes

Cook time: 20 minutes

In a medium saucepan over medium heat, melt butter. Add couscous and cook, stirring occasionally, until golden, about 3 minutes. Add broth, increase heat to high, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until broth is absorbed, 6 to 8 minutes.

Increase the heat to medium, stir in cream and pimentos, and continue to cook, stirring occasionally, until couscous is tender and sauce has thickened, 2 to 3 minutes.

Remove from the heat and stir in cheese and chives. Add salt and pepper to taste and serve.

Serves 4 to 6.

Inspired by pechluck.com