Rachael Ray's Cheesy Pearl Couscous

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 8 ounces bacon, cut into 1 inch pieces
• 1 (6 1/3 ounce) box pearl couscous
• 10 ounces frozen corn, thawed
• 4 scallions, chopped
• 2 cups chicken stock
• 3 cups grated aged gouda cheese or 8 ounces gouda cheese

Recipe

• 1 in a large skillet, cook the bacon over medium high heat until crisp, about 10 minutes. transfer to a paper lined plated to drain. reserve 1 tablespoon of the bacon fat in the skillet and set aside.
• 2 in a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; drain. note-be sure the holes in your colander are smaller than the couscous to avoid having them all go through and down the drain!
• 3 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 stock and simmer until the liquid is absorbed, about 2 minutes.
• 4 season with the salt and pepper to taste. stir in the butter, grated cheese, and bacon. serve and enjoy immediately.