Mediterranean Barley and Mackerel Bowl

Ingredients

• 1⅓ cups quick pearl barley (see Note )
• 1⅓ cups frozen corn kernels
• 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper
• ¼ teaspoon kosher or sea salt
• 2 (4- to 6-ounce) tins boneless, skinless mackerel in oil, drained
• 1 bell pepper (any color), seeded and chopped
• 1 cup chopped fresh cilantro or parsley, leaves and stems

Instructions

1. 1Cook the quick pearl barley according to the package directions, omitting any salt.
2. 2Drain the cooked barley in a colander and immediately stir in the frozen corn kernels. The residual heat thaws the corn while quickly cooling the grains.
3. 3Place the colander over a bowl and let the mixture rest until cooled.
4. 4Grate the lemon zest directly into a large serving bowl. Squeeze in 2 tablespoons of lemon juice, saving any extra for another use.
5. 5Whisk the olive oil, minced garlic, black pepper, crushed red pepper, and salt into the lemon juice until fully incorporated.
6. 6Fold the cooled barley and corn, drained mackerel, chopped bell pepper, and fresh cilantro into the dressing. Toss thoroughly to coat all the ingredients.

Nutrition

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