1 t. oilive oil
3/4 C. chopped onion
1 garlic clove, minced
1-3/4 C. chicken stock
1-1/2 C. chopped zucchini
1-1/2 C. halved cherry tomatoes
1/4 t. kosher salt
1/4 t. freshly ground black pepper
2 T. crumbled feta cheese
chopped fresh parsley (optional)
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute 2 minutes. Add barley; cook 1 minute. Stir in chicken stock; bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in zucchini, tomatoes, salt, and pepper; cover and cook 5 minutes. Ladle 1 C> barley mixture into each of 4 bowls. Top each serving with 1-1/2 t. feta and parsley, if desired.
177 calories, 3.3g fat, 6.2g protein, 31.4g carbs, 7.7g fiber