For hulled barley: Soak the grains 12 hours in advance, then precook them in salted water for 20 minutes.

For pearl barley: Soak the grains for 2 hours, then precook for 10 minutes in salted water.

Sauté the chopped onion in 2 tablespoons of oil. Add the spices and bouillon cube.

Stir in the precooked barley, cooking for a few minutes to dry and lightly toast the grains.

Pour in the white wine and stir.

Cover with water or broth.

Add the lemon, chopped into small pieces (with peel). Cook for 15 minutes, adding boiling water as needed for absorption.

Add the diced zucchini and cook for another 10 minutes.

Optional: A few minutes before the end, add the chopped sun-dried tomatoes for extra flavor and color.