Recipes

Notes

We used sweet cream butter instead and it was creamier. We used whole goat’s milk instead because we have allergies to cow’s milk. We used goat’s milk cheeses due to allergies (Chevre, goat mozzarella). We only use sea salt. We smashed roasted the garlic (with olive oil on our grill), then smashed it before we added it. We love nutmeg with white cheeses, so we added more than a pinch to desirable flavor.

This goes nicely with any grilled meat and a glass of dry, Rosé wine from Israel. Total wine and more in California is starting to sell more wines from Israel.

Ingredients

1 cup of pearl couscous
1 Tablespoon unsalted butter
1 Tablespoon white flour
1 cup of whole milk
1/2 cup shredded pepper jack cheese
1 Tablespoon chopped parsley
1 pinch of kosher salt
1 pinch of granulated garlic
1 pinch of nutmeg

Method

1. In medium-sized pot boil 5 cups of water. Once boiling, add the couscous & boil for 10-12 minutes or until tender. Strain & set aside.

2. Add butter to saucepan over medium heat. Once melted, whisk in flour and cook until paste forms, like a rue! Slowly pour in milk & whisk until smooth. Add cheeses and seasonings slowly mixing as they melt.

3. Once cheeses melt, add couscous, mix, and serve hot.