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Categories:
berries kosher salt extra-virgin olive oil sausage garlic milk lemon juice freshly ground black pepper pomegranate seeds mint scallions cucumbers
Viewed: 69 - Published at: 8 years agoIngredients
- 2 cups wheat berries
- Kosher salt
- 4 tablespoons extra-virgin olive oil, divided
- 1 pound merguez sausage, casings removed
- 1 garlic clove, finely grated
- 1/2 cup plain whole-milk Greek yogurt
- 2 tablespoons fresh lemon juice, divided
- 2 teaspoons za'atar, plus more for serving
- Freshly ground black pepper
- 1/2 cup pomegranate seeds
- 1/4 cup coarsely chopped mint, plus leaves for serving
- 4 scallions, thinly sliced, divided
- 3 Persian cucumbers, thinly sliced into rounds
Method
- 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 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.
