STEP 1: Preheat oven to 400 degrees F
STEP 2: Add barley and 2 -2.5 cups water in a sauce pan. Bring to a boil, then turn heat down to simmer. Cover and cook 30 to 45 minutes until the barley is cooked through (the pearls should be tender but still maintains some chewiness)
STEP 3: While the barley is cooking, place diced vegetables (red onion, bell peppers, and zucchini) on a large baking sheet. Season with salt, pepper, 1 ½ teaspoon harissa spice, and ½ teaspoon smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for about 25 minutes. May have to turn half way through.
STEP 4: When barley is ready, drain any excess water. Season with salt, pepper, ½ teaspoon harissa spice and ¼ teaspoon smoked paprika. Toss to combine.
STEP 5: Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley.
STEP 6: Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
STEP 7: Can be served warm, room temperature, or cold!
COOKING TIPS: The barley can be cooked a day ahead of time and kept in the fridge. Wait until ready to eat to dress your dish.