Wheat Berry Bowl with Merguez and Pomegranate
A hearty and flavorful grain bowl featuring tender wheat berries topped with spiced merguez sausage, fresh pomegranate seeds, and a creamy za'atar-spiced yogurt sauce. This Mediterranean-inspired dish combines wholesome grains with rich protein and bright, fresh herbs.
Ingredients
- •2 cups wheat berries
- •1 to taste Kosher salt
- •4 tablespoons extra-virgin olive oil
- •1 pound merguez sausage
- •1 clove garlic
- •½ cup plain whole-milk Greek yogurt
- •2 tablespoons fresh lemon juice
- •2 teaspoons za'atar
- •1 to taste black pepper
- •½ cup pomegranate seeds
- •¼ cup mint
- •4 whole scallions
- •3 whole Persian cucumbers
- •thinly sliced into rounds
Cooking Instructions
- 1.
Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.
60 min
- 2.
Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8-10 minutes. Transfer to a medium bowl with a slotted spoon.
10 min
- 3.
Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za'atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.
5 min
- 4.
Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.
5 min
- 5.
Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za'atar.
5 min