Pearl couscous with merguez sausages & pomegranate

• 300 g pearl couscous
• 4 tbsp extra virgin olive oil
• 600 g merguez sausages
• 2 cloves garlic, finely chopped
• 150 g Greek yoghurt
• 1 lemon (2 tbsp lemon juice)
• 3 tsp The Spice Club za'atar, plus extra for garnish
• 150 g pomegranate seeds
• Bunch of coarsely chopped mint
• 4 spring onions, thinly sliced, divided
• 1 cucumbers, thinly sliced

Step 1: Prepare the pearl couscous

• Cook the pearl couscous in water according to the instructions on the package. Drain and set aside.

Step 2: Bake the merguez

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the merguez and cook, breaking up into pieces, until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.

Step 3: Make the garlic yogurt sauce

• Combine the Greek yogurt, grated garlic, 1 tablespoon lemon juice, 2 teaspoons za'atar, and a pinch of salt in a small bowl. Stir well and refrigerate until ready to serve.

Step 4: Mix the salad

• Combine the cooked pearl couscous, pomegranate seeds, ¼ cup chopped mint, half the spring onions and cucumber slices in a large bowl. Pour over the remaining 1 tablespoon lemon juice and 2 tablespoons olive oil.

Step 5: Serving

• Divide the pearl couscous salad between bowls and add the fried merguez. Spoon a spoonful of the garlic-yogurt sauce onto each bowl.
• Garnish with remaining scallions, extra mint leaves, and sprinkle with extra za'atar for extra flavor. Optionally season with salt and pepper and mix well.

Enjoy your meal!