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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.

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 154 kcal
Course: Salad
Cuisine: Mediterranean

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

    Cup of Yum
  1. Get ready. Preheat oven to 425°F. Rinse the barley in a fine mesh sieve to remove any surface starch.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • to browse quality Mediterranean ingredients including the
  • pearled barley
  • ,
  • olive oil,
  • baharat
  • ,
  • ras el hanout
  • , and
  • smoked paprika
  • used in this recipe.
  • 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.
  • 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 Information

Calories 154kcal (8%) Carbohydrates 33.5g (11%) Protein 5.1g (10%) Fat 0.9g (1%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.1g Sodium 18.3mg (1%) Potassium 416.9mg (12%) Fiber 7.2g (29%) Sugar 3.8g (8%) Vitamin A 1243.2IU (25%) Vitamin C 82.1mg (91%) Calcium 40.1mg (4%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 154

% Daily Value*

Calories 154kcal 8%
Carbohydrates 33.5g 11%
Protein 5.1g 10%
Fat 0.9g 1%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 0.1g 1%
Sodium 18.3mg 1%
Potassium 416.9mg 9%
Fiber 7.2g 29%
Sugar 3.8g 8%
Vitamin A 1243.2IU 25%
Vitamin C 82.1mg 91%
Calcium 40.1mg 4%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.