If you love cooking with couscous, you need to make this cheesy couscous recipe! Loaded with Israeli couscous, fire roasted tomatoes, black beans, Cabot Extra Sharp Cheddar Cheeseand other delicious ingredients, this dish packs a ton of flavor your whole family will enjoy. This recipe is great for even the busiest nights since it comes together quickly – in just 20 minutes! Share this Israeli couscous recipe with family and friends on Facebook, Pinterest, Twitter or Instagram - and use our handle @cabotcheese when posting on Instagram.
For 6 servings, heat olive oil in a large saucepan over medium-high heat. Once hot, add Israeli couscous and toast until fragrant, 5-6 minutes. Add chicken stock and a pinch of salt, then bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Melt Cabot Salted Butter in a medium pot and add flour. Cook over medium-high heat for 1-2 minutes, until light golden brown, then add milk and whisk. When milk comes to a simmer, add grated Cabot Extra Sharp Cheddar Cheese, tomatoes, black beans, chili powder and cumin.
Add cheese sauce to cooked couscous, stirring to combine, and season with salt and pepper to taste.
For another great recipe with cheese and beans, try our tasty One-Pot Cheesy Mexican Beans & Rice next! Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this cheesy couscous recipe. If you have a chance, please rate and review it!
2 cups Israeli couscous
2 tablespoons olive oil
2½ cups chicken broth
3 tablespoons Cabot Salted Butter
3 tablespoons King Arthur All-Purpose Flour
1½ cups milk
10 ounces Cabot Extra Sharp Cheddar Cheese, grated and divided (about 2½ cups)
1 14-ounce can diced fire roasted tomatoes, drained
1 14-ounce can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin
Kosher salt and black pepper
Prep: 5 mins | Cook: 15 mins | Total: 20 mins
HEAT olive oil in a large saucepan over medium-high heat. Once hot, add couscous and toast until fragrant, 5-6 minutes. Add chicken stock and a pinch of salt. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
MELT butter in a medium pot and add flour and cook over medium-high heat. Cook for 1-2 minutes until light golden brown, add milk and whisk. When milk comes to a simmer, add cheese, tomatoes, black beans, chili powder and cumin.
ADD cheese sauce to cooked couscous, stir to combine, and season with salt and pepper, to taste.