Harissa-Roasted Veggie Barley Bowls with Chermoula and Lemon Yogurt

Barley is one of the oldest cultivated grains, prized for its chewy texture and nutty flavor. In this vibrant bowl, quick-cooking pearled barley serves as a hearty base for harissa-roasted zucchini, bell pepper and onion. A zesty chermoula and tangy lemon yogurt are drizzled over the top, then everything is finished with crumbled feta, toasted almonds and sweet golden raisins.

For the best experience, mix everything together so every spoonful gets a bit of barley, roasted veggies and creamy sauce. This dish is perfect for a satisfying lunch or dinner that’s packed with flavor and texture.

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Ingredients

0.75 cup Pearl BarleyView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position (or top and middle for 4 servings) and preheat to 425°F. In a small pot, combine the barley, 2½ cups water (4 cups for 4 servings) and a generous pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook until the barley is tender and the water is absorbed, 25-30 minutes. Keep covered off the heat until ready to use. If there is excess water, drain it off; if the water evaporates before the barley is done, add a splash more.
2. Wash and dry the produce. Trim the zucchini, halve it lengthwise and slice crosswise into ½-inch half-moons. Halve, core and thinly slice the bell pepper. Halve, peel and thinly slice the red onion. Zest the lemon and then quarter it. Pick the cilantro leaves from the stems and finely chop the leaves.
3. On a baking sheet, toss the zucchini, bell pepper and onion with a drizzle of cooking oil, ¾ teaspoon harissa powder (1½ teaspoons for 4 servings), salt and pepper. (Measure the harissa powder carefully-use less if you prefer milder heat.) Roast on the top rack until the vegetables are tender and browned, 15-18 minutes. For 4 servings, divide the vegetables between two baking sheets and roast on the top and middle racks.
4. In a small bowl, combine the yogurt and a big pinch of lemon zest. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. In another small bowl, combine the chopped cilantro, 1½ tablespoons olive oil (3 tablespoons for 4 servings), ¼ teaspoon garlic powder (½ teaspoon for 4 servings), a squeeze of lemon juice and a pinch of chili flakes to taste. Season with salt and pepper. This is the chermoula.
5. Heat a small dry pan over medium-high heat. Add the sliced almonds and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Remove from the heat.
6. If needed, drain any excess water from the barley; fluff with a fork. Stir in the veggie stock concentrates, golden raisins, the remaining garlic powder, a squeeze of lemon juice and as much of the remaining lemon zest as you like. Season with salt and pepper. Stir half of the roasted vegetables into the barley mixture. Divide the barley mixture between bowls, then top with the remaining roasted vegetables, feta cheese and toasted almonds. Drizzle with the lemon yogurt and chermoula. Serve with the remaining lemon wedges and chili flakes on the side.

Recipe Tips

FAQ

Can I use a different grain instead of barley?

Yes, you can substitute farro, quinoa or brown rice. Adjust cooking times according to the grain’s package instructions.

How can I make this dish vegan?

Omit the feta cheese and use a plant-based yogurt for the lemon yogurt sauce. The rest of the ingredients are already vegan.

Can I prepare the components ahead of time?

Absolutely. Cook the barley, roast the vegetables and make the sauces up to 2 days in advance. Store separately in the fridge and assemble just before serving.