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Wheat Berry Bowl with Sausage and Pomegranate

Wheat Berry Bowl with Sausage and Pomegranate

From Bon Appetit



  • 2 cups wheat berries

  • Kosher salt

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 pound merguez sausage, casings removed (I used regular sausage)

  • 1 garlic clove, finely grated

  • ½ cup plain whole-milk Greek yogurt

  • 2 tablespoons fresh lemon juice, divided

  • 2 teaspoons za’atar, plus more for serving

  • Freshly ground black pepper

  • ½ cup pomegranate seeds

  • ¼ cup coarsely chopped mint, plus leaves for serving

  • 4 scallions, thinly sliced, divided

  • 3 Persian cucumbers, thinly sliced into rounds

Special Ingredient

  • Za’atar, a spice blend of herbs, sumac, and sesame seeds, is available at Middle Eastern markets, specialty foods stores, and online.


  • 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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