With seasonal carrots and mint, meaty halloumi cheese, and nutty whole wheat couscous, this pilaf is a fresh alternative to heavier brunch buffet sides.
Make this recipe gluten free by replacing cooked couscous with cooked millet.
Preheat oven to 400 F (200 C).
On large baking sheet, toss carrots or sweet potatoes with 2 Tbsp (30 mL) olive oil. Roast until tender and beginning to brown, about 20 to 30 minutes. Set aside.
In large bowl, mix to combine couscous, cumin, cinnamon, and salt. Pour boiled water overtop, followed by orange juice, lemon juice, and remaining 1 Tbsp (15 mL) olive oil. Cover with large plate or baking sheet to steam for 10 minutes. Fluff with fork, then fold in carrots.
In large cast iron skillet over medium-high heat, sear halloumi slabs until brown on both sides, about 4 minutes. Transfer to cutting board and chop into cubes. Add halloumi cubes to couscous and carrot mixture, followed by mint, and mix to combine. Serve warm, room temperature, or chilled.
This recipe is part of the Mother’s Day Brunch Buffet collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.