YIELD: 8 SERVINGS 1½ cups water 8 oz. whole wheat Israeli couscous Sauce: 2 cups 2% milk 1½ oz. sweet onion studded with cloves, cut into chunks Pinch nutmeg 2 Tbsps. butter 2 Tbsps. flour Salt, to taste 1 tsp. olive oil 1 Tbsp. white onion, small-dice 3 oz. cream cheese ¼ c. shredded Parmesan ¾ c. shredded mild cheddar Garlic salt, to taste ½ cup plain corn flakes Pan spray, as needed 1. For the couscous: In a stock pot, bring the water to a boil. Add couscous to the water and slow ...

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