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.
Place pearl barley and 2 1/2 cups (591 ml) water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook for 40 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 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add 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! Enjoy.
Notes
Prepare ahead notes: If you don’t plan to have this barley dish the same day, it’s best if you don’t dress it with the lemon juice and olive oil until a few minutes before you are ready to serve it. Also hold off on adding the feta and pine nuts until ready. It will keep well in the fridge for 3 to 4 days in a tight lid container.
Recommended for this recipe: harissa spice blend and smoked paprika from our all-natural spice collections. SAVE! Create your own 6-pack or 3-pack of spices!
Recommended for this recipe: for best taste, highly recommend Early Harvest or Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives.