---
title: Spicy Harissa Veggie Barley Bowls
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/spicy-harissa-veggie-barley-bowls-6283b487258623d253038b6b}
servings: 2
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
  - theme: Ease of prep
    text: Several noted it was labor-intensive but most felt the effort was worthwhile
image: "https://images.recipes.furrysalamander.com/spicy-harissa-veggie-barley-bowls.avif"
---
@pearl barley{1%cup}
@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}

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.

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.

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}.

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.

Heat a #small pan{} over medium-high heat. Add sliced almonds and cook, stirring occasionally, until golden and fragrant ~{2%minutes}. Remove from heat.

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.