Recipe from “The Mediterranean Dish”
Serves up to 6 people
1 cup dry pearl barley, washed
water
2 whole zucchini, diced
1 red bell pepper, cored, diced
1 yellow bell pepper, cored, diced
1 medium red onion, diced
salt and pepper
2 tsp harissa spice, divided
3/4 tsp smoked paprika, divided
A good Greek extra virgin olive oil
2 scallions (green onions), trimmed and chopped (both whites and greens)
1 garlic clove, minced
2 oz chopped fresh parsley
2 tbsp fresh squeezed lemon juice
Greek feta cheese, to taste
Toasted pine nuts, to taste
Preheat the oven to 425F.
Place the pearl barley and 2 1/2 cups of 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 the barley is cooking, place the 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 the 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 the cooked barley to a large mixing bowl.
Add the roasted veggies.
Add the chopped scallions, garlic, and fresh parsley.
Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss.
Top with crumbled feta and toasted pine nuts.
Serve warm, at room temperature, or cold!
Enjoy.