Barley Salad with Roasted Vegetables
A colorful grain salad, this easy combination of roasted vegetables and cooked barley with fresh herbs, spices, lemon and extra virgin olive oil makes a delicious barley salad or side dish.
Servings: 6
Ingredients
- 1 cup pearled barley
- 2 1/2 cups water
- 2 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium red onion, diced
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons baharat or ras al hanout, divided
- 3/4 teaspoon smoked paprika, divided
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1/3 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Feta cheese (optional)
- Toasted pine nuts (optional)
Instructions
- Get ready. Preheat oven to 425°F. Rinse the barley in a fine mesh sieve to remove any surface starch.
- Cook barley. Transfer barley to a saucepan and add water. Bring to a boil, then lower heat to a simmer. Cover and cook until the barley is cooked through (should be tender but maintains some chew), anywhere from 30 to 45 minutes.
- Roast vegetables. While barley is cooking, place zucchini, bell peppers, and onion on a large rimmed baking sheet. Drizzle with extra virgin olive oil. Season with salt, pepper, 1 1/2 teaspoons baharat or ras al hanout, and 1/2 teaspoon smoked paprika. Toss to coat. Spread evenly in one layer on the baking sheet. Roast until softened and beginning to caramelize, about for 25 minutes.
- Drain and season barley. When barley is ready, drain it through a fine mesh sieve to remove any excess water. Transfer cooked barley to a large mixing bowl. Season it with salt, pepper, and remaining 1/2 teaspoon baharat or ras al hanout and 1/4 teaspoon smoked paprika. Toss to combine.
- Combine the barley and vegetables. Once the vegetables are ready, add them to the bowl with the barley. Add green onions, garlic, and parsley. Dress with lemon juice and a good drizzle of extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts. Serve warm, at room temperature, or chilled.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the pearled barley, olive oil, baharat, ras el hanout, and smoked paprika used in this recipe.
- To Make Ahead: If you don't plan to serve this barley dish the same day you cook it, it's best to wait and dress it with the lemon juice and olive oil until a few minutes before you are ready to serve it. Also hold off on adding the feta and pine nuts. It will keep well in the fridge for 3 to 4 days in an airtight container.
Nutrition
Calories: 154kcal | Carbohydrates: 33.5g | Protein: 5.1g | Fat: 0.9g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 18.3mg | Potassium: 416.9mg | Fiber: 7.2g | Sugar: 3.8g | Vitamin A: 1243.2IU | Vitamin C: 82.1mg | Calcium: 40.1mg | Iron: 1.6mg
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