Cheesy pearl couscous with roasted broccoli

Rachael Ray

Serves: 4

  • 5 tbsp. butter
  • 2 cloves garlic, finely chopped
  • 1 bunch broccoli, cut into florets
  • 1 pkg (8 oz.) bacon, cut into 1-inch pieces
  • 1 (6.3 oz.) box Israeli or pearl couscous
  • 10 oz. frozen corn, thawed
  • 4 scallions, chopped
  • 2 cups chicken stock
  • salt and pepper
  • 3 cups ( about 8 oz.) grated aged Gouda

Preheat the oven to 450. In a small bowl, melt 3 Tbsp. butter in the microwave, then stir in the garlic. Spread the broccoli in a single layer on a rimmed baking sheet; drizzle with the garlic butter. Toast until tender, about 10 minutes.

Meanwhile, in a large skillet, cook the bacon over medium-high heat until crisp, about 10 minutes; transfer to a paper-towel-lines plate. Reserve the skillet, discarding all but 1 Tbsp. of the bacon fat.

In a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; 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 broth and simmer until the liquid is absorbed, about 2 minutes; season with salt and pepper. Stir in the remaining 2 Tbsp. butter, the cheese and the reserved bacon. Serve with the broccoli.

*Chef’s note: This couscous was awesome. I loved the corn, bacon and scallions together. I used closer to 2 cups of cheese (Dutch Gouda and Havarti were on hand), and that was plenty cheesy. You can totally halve the recipe and use it as a side like I did; it went well with roasted shrimp (*Toss shrimp with olive oil or butter, salt and pepper, and minced garlic; drizzle with the juice of one lemon and roast on a foil-lined sheet pan at 400 degrees for 8 to 10 minutes or until pink). The broccoli was a little disappointing, but then again I don’t love broccoli and used “fresh frozen” florets….


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