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Hot Tomato Jam adds great depth to this great sidedish. It’s easy to make and your family will love it. Enjoy!
Ingredients:
2 large red peppers
Olive oil
4 tablespoons unstalted butter
1 large red onion, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 jar Hot Tomato Jam
2 cups chicken stock
1 1/2 cups couscous
3 scallions,green & white parts sliced thin on the diagonal
2 tablespoons flat leaf parsley, roughly chopped
Instructions:
Preheat oven broiler.
Cut sides off of peppers and remove seeds & white ribs. Place skin side up on a sheet pan and drizzle with olive oil. Place under broiler and broil for about 8 minutes, until skin has blackened. Place peppers in a bowl and cover with plastic wrap. Let sit for 15 minutes. Pull skins off of peppers and roughly chop.
In a saucepan, melt butter over medium heat. Add sliced onion and cook for 5 minutes. Add salt, pepper, Hot Tomato Jam and chicken stock. Stir together and bring to a boil. Stir in couscous and cover. Let sit for 10 minutes.
Using a fork, stir in roasted red peppers, scallions and parsley.
My friend Marcia created this thick, zesty jam after harvesting an abundance of tomatoes and jalapenos from her garden.
With an added touch of ginger, this sweet and savory condiment is amazing! We slather it on burgers, omelets & eggs, sandwiches, crackers and cheese. It’s absolutely perfect with lamb or pork tenderloin!
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