Entrees

Moroccan Lamb Merguez Sausage with Roast Carrots, Barley, Dried Apricots and Almonds

Spicy merguez sausages over a warm barley salad with roasted carrots, dried apricots and toasted almonds. A grain bowl with attitude.
Dairy-free

Recipe Information

Total Servings: 4

Grilled Moroccan lamb merguez sausage with roasted carrots, barley, dried apricots, and almonds on a green plate.

Ingredients

  • 1 cup barley (pearled)
  • 3 bunches mixed baby rainbow carrots
  • ¼ cup extra virgin olive oil
  • ½ cup whole blanched almonds (toasted and roughly chopped)
  • ½ cup dried apricots (sliced thin)
  • 2 tsp mint (chopped)
  • 2 oz baby arugula
  • 1 tbsp lemon juice
  • 2 lb Moroccan lamb merguez sausage

Directions

  1. Step 1

    Place the barley in a small saucepan and cover with cold water. Bring to a boil. Cover and reduce heat to low. Cook for 12-15 minutes until the barley is tender. Drain and set aside.

  2. Step 2

    Preheat the oven to 400ºF. Trim the end of the carrots. Scrub the carrots and trim the ends. Toss with 2 T. olive oil, season with salt and spread on a sheet pan. Set in the center of the oven and roast for 10-12 minutes until carrots are tender. Reserve.

  3. Step 3

    To make the salad, place the barley, carrots, almonds, dried apricots, mint and arugula in a medium-size mixing bowl. Toss with the remaining olive oil and lemon juice and adjust the seasoning with salt.

  4. Step 4

    Enjoy with a glass of Cakebread Cellars Suscol Springs Syrah.

Pair with These Wines

2022 Suscol Springs Syrah

Napa Valley

Juicy and bold, this Syrah delivers blackberry and black cherry wrapped in savory dark chocolate notes, carrying through to a complex, lingering finish.