Ingredients
1 cup (163 g) dry pearl barley, washed
2 whole zucchini squash, diced
1 red bell pepper, cored, diced
1 yellow bell pepper, cored, diced
1 medium red onion, diced
Salt and pepper
2 teaspoons harissa spice or baharat, divided
¾ teaspoon (1.95 g) smoked paprika, divided
Early Harvest Greek extra virgin olive oil
2 scallions (green onions), trimmed and chopped (both whites and greens)
1 garlic clove, minced
2 oz (56 g) chopped fresh parsley
2 tbsp (30 ml) fresh squeezed lemon juice
Feta cheese, to taste (optional)
Toasted pine nuts, to taste (optional)
Instructions
Preheat oven to 425 degrees F (220 degrees C).
Place pearl barley and 2 ½ cups water in a saucepan. Bring to a boil, then turn heat down to low. Cover and cook for 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew).
While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 ½ teaspoon harissa spice, and ½ teaspoon smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in the heated oven for about 25 minutes.
When barley is ready, drain any excess water. Season with salt, pepper, ½ teaspoon harissa spice, and ¼ teaspoon smoked paprika. Toss to combine.
Transfer cooked barley to a large mixing bowl. Add roasted veggies, chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
Serve warm, at room temperature, or cold.
Notes
Prepare Ahead: If not serving immediately, it’s best not to dress with lemon juice and olive oil until just before serving. Also, add feta and pine nuts when ready to serve. It can be stored in the fridge for 3 to 4 days in a tight-lid container.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
