Rachael Ray's Cheesy Pearl Couscous
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!
- Ready In:
- 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
- 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.