Wheat Berry Bowl with Merguez and Pomegranate
Wheat Berry Bowl with Merguez and Pomegranate is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSimmer 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 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.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.