Spicy Harissa Veggie Barley Bowls
with Zucchini, Golden Raisins, Chermoula & Lemon Yogurt
- Wheat
- Milk
- Tree Nuts
Barley is the OG. It’s one of the earliest domesticated grains, yet its chewy texture and nutty flavor are still a favorite. In these spicy veggie bowls, our chefs opted for quick-cooking pearled barley as a hearty base for harissa-roasted zucchini, bell pepper, and onion. A classic chermoula and lemon yogurt are drizzled over top, then everything’s sprinkled with feta, toasted almonds, and golden raisins. If you like, mix everything together for barley in every bite!
Ingredients
¾ cup
Pearl Barley
(Contains: Wheat)
1 unit
Zucchini
1 unit
Bell Pepper
1 unit
Red Onion
¼ ounce
Cilantro
1 unit
Lemon
1 tablespoon
Harissa Powder
4 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Garlic Powder
1 teaspoon
Chili Flakes
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
2 unit
Veggie Stock Concentrate
1 ounce
Golden Raisins
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
1.5 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • In a small pot, combine barley, 21⁄2 cups water (4 cups for 4), and a big pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook until barley is tender and water has absorbed, 25-30 minutes. • Keep covered off heat until ready to use in step 6. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before barley is done, add a splash of water.
• Wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half-moons. Halve, core, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Zest and quarter lemon. Pick cilantro leaves from stems; finely chop leaves.
• Toss zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil, 3⁄4 tsp harissa powder (1 1⁄2 tsp for 4 servings), salt, and pepper. (Be sure to measure the harissa powder—we sent more! Use less if you prefer less heat.) • Roast on top rack until veggies are tender and browned, 15-18 minutes. (For 4, divide between 2 baking sheets; roast on top and middle racks.)
• 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, 1 1⁄2 TBSP olive oil, 1⁄4 tsp garlic powder (you’ll use the rest later), a squeeze of lemon juice, and a pinch of chili flakes to taste (use 3 TBSP olive oil and 1⁄2 tsp garlic powder for 4 servings). Season with salt and pepper.
• Heat a small, dry pan over medium-high heat. Add almonds and cook, stirring occasionally, until golden and fragrant, 2-3 minutes. Remove pan from heat.
• Drain any excess water from barley if necessary; fluff with a fork. Stir in stock concentrates, raisins, remaining garlic powder, a squeeze of lemon juice, and as much remaining lemon zest as you like. Season with salt and pepper. • Stir half the roasted veggies into pot with barley. • Divide barley mixture between bowls; top with remaining veggies, feta, and almonds. Drizzle with lemon yogurt and chermoula. Serve with any remaining lemon wedges and remaining chili flakes on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of spices and flavors, with some finding it deliciously spicy while others preferred less heat.
- Ease of prep: Several noted it was labor-intensive with many steps, but most agreed the effort was worth it for the flavorful result.
- Suggestions: Consider grilling veggies instead of roasting, adding extra lemon for brightness, or topping with a fried egg 🍳.
- Portions: Some found it very filling with generous servings, while others wished for less barley and more vegetables.
- Texture: The chewy barley received mixed reviews; many enjoyed it, but some found it too tough or mushy.
Reviews from our home cooks
The Spicy Harissa Veggie Barley Bowl is a great new recipe. There were a lot of flavors here, with the Spicy Harissa, Chermoula, and Lemon Yogurt. The zucchini, onions, and peppers were the perfect toppings. All in all, it tasted hearty yet healthy!
Nice balance of flavors! Loved the feta and golden raisins to ease up the spice. Normally I don't like zucchini or almonds in recipes but the zucchini came out nice (not too mushy) and toasting the almonds prevented them from adding a stale texture to the bowl.
Really nice dish. Added all the Harissa, would have enjoyed a stronger punch from it. I wouldn't call this spicy at all. But still very good. Nice dish all around. Next time I think I might grill all the veggies instead of roasting it.
Took longer than other meals but it was really good and it made enough for leftovers. I think I should have added more Harissa because it didn't have that much flavor (I added some later once I tasted it). Really fulfilling meal!
Labor-intensive but absolutely worth the effort! Loads of flavor plus it made huge portions for two people. My partner said that he could see this being served at a restaurant, and that he'd pay for it! My kit came with two zucchini and the recipe seemed to imply only one would be used for a 2-serving meal, I used both anyways as it didn't hurt to add more veggies. Regardless, easily the best meal out of all the ones I picked for this week, would make it again!
The slightly chewy barley was a nice alternative to rice. Raisins added a nice sweet spot. This veggie dish was as satisfying as any meal that included meat.
I have never had barley before, but I would like to have it so many more times. This was delicious, and the texture and bite of the barley was just perfect with all of the juicy tender vegetables. Great textures
First time eating barley. I guess I was expecting more flavor from it. Did get a lot of sweet flavors from the vegetables and raisins. My wife mentioned she didn't add all the spice. It probably would have been better to have a little more to balance the sweetness. The nuttiness from the almonds was nice.
Amount of water and cooking time for the barley were off. It needed an extra 8 minutes but there was still excess water I needed to drain.
More proportionate barley to the other fillings would have been ideal. It was too much barley. Otherwise still tasty!
