Spicy Harissa Veggie Barley Bowls

🥘 Ingredients

• bell pepper
  2 unit
• chili flakes
  1 tsp
• cilantro
  ½ ounce
• cooking oil
  1 tsp
• feta cheese
  1 c
• garlic powder
  2 tsp
• golden raisins
  2 oz
• harissa powder
  1 tbsp
• lemon
  2 unit
• olive oil
  3 tbsp
• pearl barley
  1.5 c
• pepper
• red onion
  2 unit
• salt
• sliced almonds
  1 oz
• veggie stock concentrate
  4 unit
• yogurt
  1/2 c
• zucchini
  2 unit

🍳 Cookware

• small pot
• baking sheet
• small bowl
• small bowl
• small pan

1. 

   1

   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 , 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.

   pearl barley: 1.5 c, salt
2. 

   2

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

   zucchini: 2 unit, bell pepper: 2 unit, red onion: 2 unit, lemon: 2 unit, cilantro: ½ ounce
3. 

   3

   Toss zucchini, bell pepper, and onion on a baking sheet with a drizzle of cooking oil , 3/4 tsp harissa powder (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.)

   cooking oil: 1 tsp, harissa powder: 1 tbsp, salt, pepper
4. 

   4

   In a small bowl , combine yogurt 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 , 1/4 tsp garlic powder , a squeeze of lemon juice, and a pinch of chili flakes to taste (use 3 TBSP olive oil and 1/2 tsp garlic powder for 4 servings). Season with salt and pepper.

   yogurt: 1/2 c, olive oil: 3 tbsp, garlic powder: 2 tsp, chili flakes: 1 tsp
5. 

   5

   Heat a small pan over medium-high heat. Add sliced almonds and cook, stirring occasionally, until golden and fragrant, ⏱️ 3 minutes . Remove pan from heat.

   sliced almonds: 1 oz
6. 

   6

   Drain any excess water from barley if necessary; fluff with a fork. Stir in veggie stock concentrate , golden raisins , 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 , and almonds. Drizzle with lemon yogurt and chermoula. Serve with any remaining lemon wedges and remaining chili flakes on the side.

   veggie stock concentrate: 4 unit, golden raisins: 2 oz, feta cheese: 1 c