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
Yoghurt sauce:
- 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.