Wheat Berry Bowl with Merguez and Pomegranate

Ingredients for Wheat Berry Bowl with Merguez and Pomegranate

• 300g wheat berries

• Koshersalt

• 60ml extra-virgin olive oil, divided

• 450g merguez sausage, casings removed

• 1 garlic clove, finely grated

• 120ml plain whole-milk Greek yoghurt

• 2 tablespoons fresh lemon juice, divided

• 2 teaspoons za’atar, plus more for serving

• Nymalen svartpeppar

• 1/2 cup pomegranate seeds

• 1/4 cup coarsely chopped mint, plus leaves for serving

• 4 spring onions, thinly sliced, divided

• 3 Persian cucumbers, thinly sliced into rounds

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.

Meanwhile, heat 1 tablespoon 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.

Mix garlic, yoghurt, 1 tablespoon oil, 1 tablespoon lemon juice, and 2 teaspoons za’atar in a medium bowl; season with salt and pepper. Set yoghurt sauce aside.

Add pomegranate seeds, chopped mint, half of spring onions, remaining 2 tablespoons oil, and remaining 1 tablespoon lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.

Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining spring onions. Drizzle with reserved yoghurt sauce, scatter mint leaves over, and sprinkle with more za’atar.

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