Wheat Berry Bowl With Sausage And Pomegranate Recipes

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WHEAT BERRY BOWL WITH SAUSAGE AND POMEGRANATE



Wheat Berry Bowl with Sausage and Pomegranate image

Cooked a big batch of grains on Sunday? Congratulations-you're halfway to a weeknight dinner.

Provided by Jenny Rosenstrach

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

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