It’s that time again, when the food blogging world is filled to the brim with holiday recipes, and not a minute too early! Today is brought to you by the folks over at Food Network and their #fallfest weekly event, only this one is extra special. It’s called “Pull Up A Chair” and we’re asking you to do just that! Get comfy, grab a cup of coffee, and stroll around the blogs that have made some amazing recipes to inspire you this holiday season!
What have I got to offer you today? It’s a salad, I know. Weird. I don’t eat salads, but this one has both bacon FAT and bacon BACON in it, so let’s just say it’s a once-a-month salad. Wanting to find something quick and easy for hosts searching for recipes that don’t stress than out, I remembered my old pal – Couscous. It cooks in 5 minutes and it’s a gorgeous canvas for any ingredients you want to showcase! Swirled with bacon and walnuts, this salad is delicious but unique. What makes it unique? Scroll down.
Marash Pepper, that’s what makes this unique! Marash Pepper is very hard to find in regular stores, as it only grows in a region that once was shared by Turks and Armenians called Marash. The Kitchn wrote about it last year and you’ve probably had it in something or another, but just never realized it.
What does it taste like? It’s a sweet pepper, but an underlining heat. It’s earthy but bright, and has a slight sweetness to it. It’s shape is irregular, which is why it makes a lovely and rustic finishing touch to anything from risotto to fried eggs. You can purchase it over at Spice Station, as well as other online retailers.
This pepper paired wonderfully with the salty bacon and the earthy walnuts, so if you’re treating yourself to new spices this holiday season, be sure to grab some Marash!
Spiced Couscous & Walnut Salad
- 4 strips bacon
- ½ box plain couscous cooked as directed in box
- ½ cup chopped California Walnuts
- 6 tablespoons bacon fat or olive oil if you choose
- 2 tablespoon fresh lemon juice
- ⅛ teaspoon kosher salt
- ¼ teaspoon Marash Pepper
- Heat a cast-iron pan and in the meantime, chop bacon into strips. Add bacon to hot pan and cook until crispy. DO NOT throw away the bacon fat, you will use this in the dressing.
- In a medium bowl, toss the couscous and walnuts together. Reserve.
- In a small bowl, whisk together the bacon fat and lemon juice. Season with salt.
- Dress the couscous and add Marash pepper to taste.
- Serve in individual glasses with an extra wedge of lemon, top with more walnuts and bacon and enjoy!
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Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
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What’s Gaby Cooking: Sweet Potato Gratin (pictured above)
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash