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  • Prep
    preparation time
  • Total
  • Servings

Cauliflower & Quinoa Mezze Bowl

A world of flavors collide in this fresh and tasty Mezze Bowl. From spicy and aromatic Harissa chicken to the cool layers of flavor from tabbouleh, this bowl will certainly please, especially with a hearty crumble of tangy feta cheese.


Harissa Marinated Chicken

  • 5# Chicken Breast
  • 15 cloves Garlic
  • 1 teaspoon Nutmeg, ground
  • 1 ½ teaspoon Sumac
  • 1 teaspoon Thyme, dried
  • 4 tablespoons Lemon Juice
  • 4 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Pepper, ground



  • ½ cup Bulgur, cooked & cooled
  • 1 cup Cucumber, diced
  • 1 teaspoon Kosher Salt
  • 3 bunches Parsley, minced
  • 1/3 cup Mint, fresh chopped
  • 1/3 cup Green Onion, thinly sliced
  • 1/3 cup Extra Virgin Olive Oil
  • 4 tablespoons Lemon Juice
  • 1 clove Garlic, minced

Roasted Cauliflower Rice

  • 2 heads Cauliflower

Pickled Cucumbers

  • 1 ¼ cup Water
  • 1 ¼ cup White Wine Vinegar
  • 1/3 cup Sugar
  • 1 ¼ tablespoon Peppercorns, whole
  • 4 cups English Cucumbers, sliced

5 cups Red Quinoa, cooked & cooled to room temperature
2 ½ cups Feta Cheese, crumbled
2 ½ cups Grape Tomatoes, sliced in half
2 ½ cups Hummus, prepared



Harissa Marinated Chicken

  1. In a medium bowl, combine all ingredients except for the chicken and whisk to combine evenly.
  2. Add chicken, toss to coat evenly and cover bowl with plastic wrap. Place in a refrigerator for approximately 1 hour.
  3. Remove chicken from marinade and grill to an internal temperature of at least 165ºF, allow to rest for 5-10 minutes and slice to desired thickness.


  1. In a medium bowl, combine all ingredients and stir to evenly incorporate.
  2. Cover and refrigerate for at least 15 minutes before serving.

Roasted Cauliflower Rice

  1. Preheat oven to 450ºF and line 2 sheet pans with parchment paper.
  2. Remove all greens from the cauliflower heads and cut into 1” pieces.
  3. Using a food processor, pulse cauliflower pieces to small rice sized pieces.
  4. Transfer riced cauliflower to prepared sheet pans in one even layer and roast for 15 minutes.
  5. Stir cauliflower mixture and spread to an even layer across the pan. Roast for an additional 5-10 minutes until golden brown.
  6. Set aside to cool to room temperature.

Pickled Cucumbers

  1. In a medium saucepan, combine all ingredients except for the cucumbers and heat to a simmer.
  2. Remove pan from the heat and add cucumbers and transfer to a container with a lid.
  3. Store refrigerated for at least 1 hour before use.

Cauliflower & Quinoa Mezze Bowl, Assembled

  1. In a medium bowl, portion 1 cup of Roasted Cauliflower Rice, ½ cup Red Quinoa and ½ cup Tabbouleh to form the bed of the bowl.
  2. Top each bowl with 3 oz of Herb Marinated Chicken, ¼ cup Pickled Cucumbers, ¼ cup Feta Cheese, ¼ cup Grape Tomatoes, ½ cup Hummus & serve immediately.

Included Products
This culinary creation features

Stella ® Feta Cheese