Heat oil in a saucepan over medium heat; add green onions and cook for 1 minute. Add barley and cook for 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to medium-low; cover and cook for 30 minutes or until barley is tender and broth is completely absorbed.
Step 2
Stir in tomatoes, olives, spearmint and lemon zest. To serve, sprinkle with feta cheese and pepper to taste. This dish goes beautifully with chicken or fish.
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