Israeli Couscous and Cheese

Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.

Step: 1

Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes.

Step: 2

Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes.

Step: 3

Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed.

Step: 4

Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.

Per Serving: 360 calories; protein 11.5g; carbohydrates 31.4g; fat 20.7g; cholesterol 71.5mg; sodium 783.8mg.

To much possesion yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as off limits ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the burger and should have just enjoyed it in the first place."

When it comes to dinner , much eat or eating too much of the wrong item of food will make lead to bad habit on sleeping. On the other side, a meal that is not eating to much food than satiating can leave you want more and resulting in reaching for an eat bad food late-night side dish even closer to sleep .