Bring 2/3 cup water, 1/2 tablespoon of the olive oil and some salt to a boil in a small saucepan. Add the barley, reduce the heat and simmer, covered, for 20 minutes. Remove from the heat, add the mushrooms and mix well. Set the barley-mushroom grits aside.
Heat 1/2 tablespoon of the olive oil in a medium pot over medium heat. Add the onions, garlic and cumin and sauté for a minute. Add the lentils and 1 cup water and simmer for 40 minutes. Remove from the heat, add the vinegar and salt and pepper to taste, then set the lentils aside.
Heat a skillet over medium-high heat, add the remaining tablespoon olive oil and the squash and sauté for 1 minute. Add the tomatoes, reduce the heat to low and cook for about 10 minutes. Remove from the heat, add the Swiss chard, preserved lemon, parsley and salt and pepper to taste and toss to combine.
To serve, scoop the squash mixture on to plates, add the barley-mushroom grits and lentils, and drizzle with Zhoug Sauce.
Place the olive oil, cilantro, parsley, lemon juice, chile, vinegar, garlic, cinnamon and cumin in a blender and blend until emulsified.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe Courtesy of Radio Africa Kitchen, San Francisco, CA