Bulgur Salad with Merguez and Pomegranate
This Bulgur Salad with Merguez and Pomegranate is one of those easy, feel-good meals I keep coming back to. It’s got fluffy, nutty bulgur, juicy spiced merguez, lots of fresh crunch, and those little pops of sweet-tart pomegranate – all tossed in a bright lemony dressing and finished with creamy yoghurt. Big flavour, minimal effort, and on the table in about 30 minutes.
Bulgur Salad Ingredients – What You’ll Need!
This spiced bulgur salad comes together so easily. In just a few simple steps and you’re there:
- Bulgur wheat (or grain base) – hearty and quick-cooking; couscous or quinoa also work.
- Merguez sausages (spiced sausage) – rich, smoky and full of flavour.
- Cucumber & tomatoes – for crunch and freshness.
- Red onion – adds a sharp contrast; soak briefly to mellow if needed.
- Fresh herbs (mint & coriander) – essential for a bright, herby finish.
- Pomegranate seeds – sweet, tangy bursts that lift the whole salad.
- Lemon & olive oil dressing – simple, zesty and balanced.
- Yoghurt with sumac – creamy, tangy topping to tie everything together.
How to Make My Bulgur Salad with Merguez Sausage
This spiced bulgur salad comes together so easily. With just a few simple steps and you’re there:
- Cook the bulgur and sausage: Let the bulgur simmer until tender and fluffy, while the merguez sausages cook until beautifully browned. Slice into bite-sized pieces.
- Toss the salad together: Add a squeeze of lemon and a drizzle of olive oil to the bulgur, then fold in the vegetables, herbs, pomegranate and sausage.
- Finish and serve: Spoon over the creamy yoghurt sauce and finish with extra herbs and a scattering of pomegranate seeds.
Get the exact ingredient quantities in the printable recipe card below.
Why This Bulgur and Merguez Salad Works
- Bold, balanced flavours – smoky, fresh, tangy and slightly sweet.
- Quick grain salad – ready in about 30 minutes.
- Perfect for meal prep – holds up well and tastes even better later.
- Fresh yet filling – a satisfying, wholesome bowl.
- Naturally vibrant – colourful and perfect for sharing.
More Grain Salad Recipes You’ll Love
If this bulgur salad with merguez and pomegranate is your kind of meal, here are a few more fresh, flavour-packed favourites to try: a Moroccan-style quinoa salad for something lightly spiced and plant-based, or a hearty spelt salad with chicken, sun-dried tomatoes and almonds. For something a little more indulgent, there’s this lamb fillet with bulgur salad, or a delicious vegetarian take with this bulgur chickpea salad with halloumi and eggplant.
Bulgur Salad with Merguez and Pomegranate
Ingredients
- 1 1/2 cups bulgur (300 g)
- 3 cups water (750 ml)
- 4 merguez sausages (250 g, or more if desired)
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons freshly squeezed lemon juice (1 large lemon)
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- freshly ground black pepper, to taste
- 3 mini cucumbers, thinly sliced (approx. 250 g)
- 200 g cherry or grape tomatoes, halved
- 1 small red onion, finely chopped
- 1 small bunch fresh cilantro leaves, chopped
- 1 small bunch mint, coarsely chopped plus leaves for serving
- pomegranate seeds from 1/2 a fruit, plus more to garnish
- 1 garlic clove mince
- 1/2 cup Greek yogurt (120 g)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sumac (or 2 teaspoons za’atar, or chopped fresh mint)
Instructions
- Cook the bulgur: Bring the water (750 ml) to a boil with a pinch of salt. Add the bulgur, reduce heat, cover, and simmer gently for about 10 minutes, until tender and the liquid is absorbed (according to package instructions). Fluff with a fork and transfer to a large bowl to cool.
- Cook the merguez sausages: Heat a large skillet or grill pan over medium heat. Cook the sausages, turning regularly, for 10–15 minutes until browned and cooked through. Let cool slightly, then slice into bite-sized pieces.
- Prepare the yoghurt sauce: In a small bowl, mix the garlic, yoghurt, lemon juice, and sumac. Season with salt and pepper. Set aside.
- Dress the bulgur: In a small bowl, whisk together olive oil, lemon juice, cumin, cayenne, salt, and pepper. Pour over the cooled bulgur and toss well.
- Assemble the salad: Add cucumber, tomatoes, red onion, herbs, sausage, and pomegranate seeds. Toss gently to combine and adjust seasoning.
- Serve: Transfer to a serving platter or bowls. Sprinkle with extra pomegranate seeds and fresh mint leaves. Drizzle with yoghurt sauce and serve the remaining sauce on the side. Enjoy!
Nutrition
Notes
- No merguez? No problem – This bulgur salad works beautifully with grilled chicken, golden halloumi, or your favourite plant-based sausage.
- Storage tips – The bulgur salad keeps well in the fridge for up to 2–3 days. For best results, store the yoghurt sauce separately and add just before serving.
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