Spicy Harissa Barley Bowls
with Zucchini, Golden Raisins, Spicy Herb Sauce & Lemon Yogurt
Barley, with its chewy texture and nutty flavor, is an ancient grain that remains a favorite. In these spicy veggie bowls, our chefs opted for quick-cooking pearled barley as a hearty base for harissa-roasted zucchini, bell pepper, and onion. A spicy herb sauce and lemon yogurt are drizzled over top, then everything’s sprinkled with feta, toasted almonds, and golden raisins.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Pearl Barley
(Contains Wheat)
1 unit
Zucchini
1 unit
Bell Pepper
1 unit
Red Onion
¼ ounce
Cilantro
1 unit
Lemon
1 tablespoon
Harissa Powder
4 tablespoon
Yogurt
(Contains Milk)
1 teaspoon
Garlic Powder
1 teaspoon
Chili Flakes
½ ounce
Sliced Almonds
(Contains Tree Nuts)
2 unit
Veggie Stock Concentrate
1 ounce
Golden Raisins
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
1.5 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • In a small pot, combine 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, 25-30 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 lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Halve, core, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Zest and quarter lemon. Pick cilantro leaves from stems; finely chop leaves.
• Toss zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil, 1⁄2 tsp harissa powder (1 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, 15-18 minutes. (For 4, divide between 2 baking sheets; roast on top and middle racks.)
• 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 (you’ll use the rest later), 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.
• Heat a small, dry pan over medium-high heat. Add almonds and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Remove pan from heat.
• Drain any excess water from barley; fluff with a fork. Stir in stock concentrates, 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 veggies into pot with barley. • Divide barley between bowls; top with remaining veggies, feta, and almonds. Drizzle with yogurt and herb sauce. Serve with any remaining lemon wedges and remaining chili flakes on the side.
