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
• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.