Rachael Ray'S Cheesy Pearl Couscous

1. 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. 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. 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. 4

   Season with the salt and pepper to taste. Stir in the butter, grated cheese, and bacon. Serve and enjoy immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.