Barley is typically eaten in a pudding for breakfast or dessert in Egypt, but in this recipe from cookbook author Suzanne Zeidy, it’s turned into a hearty salad, seasoned with cumin and chiles, and tossed with grilled vegetables, feta, and pistachios. Featured in: Lunch at the Desert’s Edge SERVES 8  2 HOURS, 30 MINUTES Ingredients 2 1⁄4 cups pearl…