---
title: Spicy Harissa Veggie Barley Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-harissa-veggie-barley-bowls-6283b487258623d253038b6b
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Wheat
  - Milk
  - Tree Nuts
tags:
  - Mediterranean
  - Spicy
  - Veggie
  - Climate Superstar
rating: 4.0
rating_count: 1600
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the rich, spicy flavors and unique blend of textures; some found it too spicy or bland.
  - theme: Ease of prep
    text: Several noted it was labor-intensive with many steps, but most felt the effort was worthwhile.
nutrition:
  calories: 680
  protein: 17
  fat: 26
  saturated fat: 6
  carbohydrates: 98
  sugar: 27
  fiber: 18
  cholesterol: 25
  sodium: 750
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Barley/spicy-harissa-veggie-barley-bowls.avif"
---

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
In a #small pot{}, combine @pearl barley{1.5%cup}, 2 1/2 cups water (4 cups for 4), and a big pinch of @salt{}. Bring to a boil, then reduce to a simmer and cover. Cook until barley is tender and water has absorbed, ~{30%minutes}.
Keep covered off heat until ready to use in step 6. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before barley is done, add a splash of water.

Wash and dry produce.
Trim and halve @zucchini{2%unit} lengthwise; slice crosswise into 1/2-inch-thick half-moons. Halve, core, and thinly slice @bell pepper{2%unit}. Halve, peel, and thinly slice @red onion{2%unit}. Zest and quarter @lemon{2%unit}. Pick @cilantro{½%ounce} leaves from stems; finely chop leaves.

Toss zucchini, bell pepper, and onion on a #baking sheet{} with a drizzle of @cooking oil{1%tsp}, 3/4 tsp @harissa powder{1%tbsp} (1 1/2 tsp for 4 servings), @salt{}, and @pepper{}. (Be sure to measure the harissa powder—we sent more! Use less if you prefer less heat.)
Roast on top rack until veggies are tender and browned, ~{18%minutes}. (For 4, divide between 2 baking sheets; roast on top and middle racks.)

In a #small bowl{}, combine @yogurt{8%tbsp} and a big pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
In a separate #small bowl{}, combine cilantro, 1 1/2 TBSP @olive oil{3%tbsp}, 1/4 tsp @garlic powder{2%tsp}, a squeeze of lemon juice, and a pinch of @chili flakes{1%tsp} to taste (use 3 TBSP olive oil and 1/2 tsp garlic powder for 4 servings). Season with salt and pepper.

Heat a #small pan{} over medium-high heat. Add @sliced almonds{1%ounce} and cook, stirring occasionally, until golden and fragrant, ~{3%minutes}. Remove pan from heat.

Drain any excess water from barley if necessary; fluff with a fork. Stir in @veggie stock concentrate{4%unit}, @golden raisins{2%ounce}, remaining garlic powder, a squeeze of lemon juice, and as much remaining lemon zest as you like. Season with salt and pepper.
Stir half the roasted veggies into pot with barley.
Divide barley mixture between bowls; top with remaining veggies, @feta cheese{1%cup}, and almonds. Drizzle with lemon yogurt and chermoula. Serve with any remaining lemon wedges and remaining chili flakes on the side.