Spicy Harissa Veggie Barley Bowls

🥘 Ingredients

• bell pepper
  1 piece
• chili flakes
  1 tsp
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• feta cheese
  2 tbsp
• garlic powder
  ½ tsp
• golden raisins
  2 tbsp
• harissa powder
  ¾ tsp
• lemon
  1 piece
• olive oil
  2 tbsp
• pearl barley
  1 c
• red onion
  1 piece
• sliced almonds
  2 tbsp
• veggie stock concentrate
  1 unit
• yogurt
  ¼ cup
• zucchini
  2 medium

🍳 Cookware

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

1. 

   1

   pearl barley zucchini bell pepper red onion cilantro lemon harissa powder yogurt garlic powder chili flakes sliced almonds veggie stock concentrate golden raisins feta cheese cooking oil olive oil

   pearl barley: 1 c, zucchini: 2 medium, bell pepper: 1 piece, red onion: 1 piece, cilantro: 1 bunch, lemon: 1 piece, harissa powder: ¾ tsp, yogurt: ¼ cup, garlic powder: ½ tsp, chili flakes: 1 tsp, sliced almonds: 2 tbsp, veggie stock concentrate: 1 unit, golden raisins: 2 tbsp, feta cheese: 2 tbsp, cooking oil: 1 tbsp, olive oil: 2 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. In a small pot , combine pearl barley, 2½ cups water, and a big pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until barley is tender and water has absorbed ⏱️ 25 minutes . Keep covered off heat until ready.
3. 

   3

   Wash and dry all produce. Halve zucchini lengthwise, then slice crosswise into ½-inch half-moons. Halve, core, and thinly slice bell pepper. Halve, peel, and thinly slice red onion. Zest and quarter lemon. Finely chop cilantro leaves.
4. 

   4

   Toss zucchini, bell pepper, and onion on a baking sheet with a drizzle of cooking oil, harissa powder, salt, and pepper. Roast on top rack until tender and browned ⏱️ 15 minutes .
5. 

   5

   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, 1½ tbsp olive oil, ¼ tsp garlic powder, a squeeze of lemon juice, and a pinch of chili flakes to taste. Season with salt and pepper.
6. 

   6

   Heat a small pan over medium-high heat. Add sliced almonds and cook, stirring occasionally, until golden and fragrant ⏱️ 2 minutes . Remove from heat.
7. 7

   Drain any excess water from barley if necessary and 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 desired. Season with salt and pepper. Stir half the roasted veggies into the pot. 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 chili flakes on the side.