Name: Wheat Berry Bowl with Merguez and Pomegranate
Yield: 4 servings
Ingredients: 2 cups wheat berries; Kosher salt; 4 tablespoons extra-virgin olive oil, divided; 1 pound merguez sausage, casings removed; 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; Za’atar, a spice blend of herbs, sumac, and sesame seeds, is available at Middle Eastern markets, specialty foods stores, and online.

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Bobbi Lin

If you cooked a big batch of grains on Sunday, you’re halfway to a weeknight dinner. You can use any cooked grain for this recipe, such as freekah, barley, or farro. No merguez? Sub with sweet Italian pork or chicken sausages instead.

Recipe notes