Serve cold or at room temperature, with spicy greens such as arugula.
1 large eggplant, cut into cubes
2 medium zucchini, cut into cubes
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
1 bunch scallions, chopped
1 ½ teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne
1 cups barley, preferably hull-less
3 cups vegetable or chicken stock, or water
½ cup water
Juice of 1 lemon
2 garlic cloves, minced
1 teaspoon za’atar (optional)
½ pound cherry tomatoes, quartered
â…“ cup Kalamata or other brine-cured black olives, pitted and halved
1 cup chopped fresh flat-leaf parsley
½ cup chopped fresh mint
An Oldways recipe and photo