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🍽️ Oriental Merguez Plate with Rice, Pomegranate, Yogurt, and Mint

570 kcal · 30 min · 4 servings

Ingredients

• Merguez sausages 4 pcs
• Long-grain rice 300 g
• Salt pinch
• Pomegranate 1 pcs
• Yogurt, plain 300 g
• Pepper, black ground pinch
• Spring onions 1 bunch
• Mini cucumbers 3 pcs
• Mint, fresh 20 g
• Oil 1 tbsp

Instructions

1. 1. Take the merguez sausages out of the fridge so they reach room temperature.
2. 2. Bring 700 milliliters of salted water to a boil in a pot.
3. 3. Add the rice.
4. 4. Cook the rice covered on low to medium heat for about 12 minutes.
5. 5. Cut the pomegranate in half.
6. 6. Release the seeds from the peel by tapping with a spoon.
7. 7. Blend half of the seeds with yogurt in a tall container.
8. 8. Season the mixture with salt and pepper.
9. 9. Let the yogurt mixture rest for a short time.
10. 10. Wash the spring onions.
11. 11. Cut off the root ends of the spring onions.
12. 12. Slice the spring onions into thin rings.
13. 13. Wash the snack cucumbers.
14. 14. Remove the ends of the snack cucumbers.
15. 15. Slice the snack cucumbers diagonally into thin slices.
16. 16. Wash the mint.
17. 17. Shake the mint dry.
18. 18. Pluck the mint leaves from the stems.
19. 19. Chop the mint leaves roughly.
20. 20. Slice the sausages lengthwise.
21. 21. Remove the meat from the casing using a fork.
22. 22. Heat 1 tablespoon of oil in a pan over high heat.
23. 23. Fry the meat, stirring occasionally, for about 4 minutes until crumbly and crispy.
24. 24. Add the spring onions.
25. 25. Cook the spring onions together with the meat over medium heat for about 2 minutes.
26. 26. Distribute the rice onto the plates.
27. 27. Distribute the merguez meat onto the plates.
28. 28. Garnish the dish with the cucumber slices.
29. 29. Garnish the dish with the remaining pomegranate seeds.
30. 30. Garnish the dish with the mint leaves.
31. 31. Serve the dish with the yogurt topping.

Nutrition per serving

• kcal: 570
• Protein: 30 g · Fett/Fat: 25 g · Carbs: 58 g