Egyptian Barley Bowl

Ingredients

2 tablespoons extra-virgin olive oil

1 tablespoon pomegranate molasses

¼ teaspoon ground cinnamon

¼ teaspoon table salt

1 teaspoon pepper

⅛ teaspoon ground cumin

2 cups cooked pearl barley (page 189)

¼ cup chopped fresh cilantro

2 tablespoons golden raisins

¾ cup Marinated Eggplant with Capers and Mint (page 206), chopped coarse 1 ounce feta cheese, crumbled (¼ cup)

¼ cup pomegranate seeds

3 scallions, green parts only, sliced thin

2 tablespoons chopped toasted pistachios

Directions

Whisk oil, pomegranate molasses, cinnamon, salt, pepper, and cumin together in bowl.

Toss barley, cilantro, and raisins with 1 tablespoon vinaigrette to coat then season with salt and pepper to taste. Divide among individual serving bowls then top with eggplant, feta, pomegranate seeds, and scallion greens. Drizzle with remaining vinaigrette and sprinkle with pistachios. Serve.