Moroccan Barley Soup

Moroccan Barley Soup

Ingredients Jiwa Organic Pearl Barley- ¾ cup (Cooked, and drained) Olive Oil- 1 tbsp. Garlic- 1 tsp, finely chopped Onion- ¼ cup, finely chopped Carrot- ½ cup, cubed Tomatoes- ¼ cup Harissa- 1-2 tbsp. Tomato puree- ½ cup Vegetable stock- 1 cup Reserved Barley water- 1 cup Basil- ¼ cup Cinnamon powder- ¼ tsp Roast Cumin Powder- ¼ tsp Salt- to taste Black pepper- to taste Chilli oil- for garnish Method Cook Barley as per instructions. Drain and reserve the water. Heat the oil in a soup pot. Add the onions, garlic, and carrots. Sauté until onions are translucent. Add in the tomatoes, harissa, tomato puree, basil, cinnamon and cumin and salt. Cook till the tomatoes soften slightly. Add in the cooked Pearl Barley and give it a quick stir. Add in the stock and reserved barley water, and let simmer for 5-10 minutes on medium flame. Garnish with some...
Mediterranean Pearly Salad

Mediterranean Pearly Salad

Method Heat the stock on high till it reaches a rolling boil. Add in the barley, and fresh herbs. Lower the flame, cover, and cook for 30-45 minutes or until the barley is tender yet has a distinct bite. Take off the flame, and let cool. Fluff with a fork, and add in the lemon zest. Whisk together the lemon juice and olive oil till they combine well. Spoon in the barley, veggies, and olives and mix lightly. Add the lemon juice mixture and toss to coat evenly. Cover and refrigerate for 1 hour, if you can! Tip in the crumbled feta, and serve with a crack of black pepper and a sprinkle of salt if needed. Garnish with fresh microgreens for an added crunch!
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