Ingredients
Units
Scale
- 2 ½ cups uncooked Israeli couscous (also called Middle Eastern couscous, or pearl couscous)
- 2 Tbsp unsalted butter
- 1 cup whole milk or half & half
- 8 oz 4% cottage cheese (around 1 cup)
- 2 cups shredded mild cheddar cheese
- 4 oz crumbled feta cheese
- ¼ tsp salt
- ⅛ tsp black pepper
For the topping:
- ⅓ cup unseasoned bread crumbs
- 1 Tbsp unsalted butter, melted
- ¼ tsp paprika
- pinch salt
Instructions
- Bring a large pot of salted water to boil. Add 1 tsp olive oil.
- Cook couscous 5 minutes. Drain in a large mesh sieve.
- While couscous is cooking, combine 4 Tbs butter and all the cheeses, milk, salt and pepper in large bowl.
- Grease an 8×8 or 9×9 inch square pan.
- Drain couscous and add to bowl with cheeses. Mix well.
- Add to couscous mixture to greased pan. Preheat oven to 375 F degrees.
- In a small bowl combine bread crumbs, 1 Tbs melted butter, paprika and pinch of salt.
- Sprinkle bread crumbs evenly over top over couscous.
- Bake for 25 minutes. Allow to cool slightly before cutting and serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Israeli