Wheat Berry Bowl with Merguez and Pomegranate

This dinner wasn't planned in advance, but as it happened we had almost everything we needed on hand, even the sausages in the freezer -- the one exception was mint, which we swapped out for cilantro.

While it does need a lot of lead time, since the wheat berries take a long time to cook, it's not particularly difficult; you have ample time to put everything else together while the wheat berries cook. And the end result is delicious!

While the original recipe calls for topping some things with others, we ended up basically mixing everything together and then just serving the yoghurt sauce on the side.

Wheat Berry Bowl with Sausage and Pomegranate

From Epicurious

Ingredients

• 2 C wheat berries
• 2 C mushroom stock
• 4 tbsp olive oil, divided (1+1+2)
• 1 lb sausage, peeled
• 1 garlic clove, minced
• ½ C plain yoghurt
• 2 tbsp lemon juice, divided (1+1)
• 2 tsp za'atar, plus extra for serving
• salt and pepper
• ½ C pomegranate seeds
• ¼ C coarsely chopped fresh cilantro
• 4 green onions, thinly sliced
• ½ cucumber, quartered lengthwise and then sliced thinly

Directions

1. Add the wheat berries and mushroom stock to a large pot, then add more water until wheat berries are fully submerged with room to spare.
2. Bring to a boil, then simmer until the berries are tender and just starting to split, ~1h.
3. Meanwhile, heat 1 tbsp oil over medium-high heat in a large skillet.
4. Add sausages and cook, breaking up, until browned, ~10 minutes. Remove from the heat.
5. Mix garlic, yoghurt, 1 tbsp oil, 1 tbsp lemon juice, and za'atar in a medium bowl. Season with salt and pepper and set aside.
6. When the wheat berries are done, drain, rinse in cold water, drain again, and return to the pot.
7. Add the pomegranate, cilantro, green onions, cucumber, sausage, and remaining 1 tbsp of lemon juice and 2 tbsp of oil to the pot.
8. Mix well and season with salt and pepper.
9. Serve with yoghurt sauce and additional za'atar.