1. In a medium sauce pan bring 2 1/2 cups water and 1/8 teaspoon of salt to a boil over high heat. Add 1 cup of barley, turn the heat to low and simmer uncovered 40-45 minutes. Stir occasionally. (Makes about 3 cups cooked)
2. In a saute pan, add the vegetable oil, curry powder, coriander, and cumin seed and lightly toast the spice paste over medium heat for about 3 minutes. Stir in the garlic, onion, red bell pepper and carrots. Add a dash of salt and pepper, and cook for another 5-7 minutes.
3. Sprinkle in the lemon zest and add the cider vinegar, stirring well for 1-2 minutes. Use the vinegar to get all the cook flavor bits off the bottom of the pan. Finally add the raisins and arugula, stir in for another 2-3 minutes.
4. Add the cooked barley to a large bowl and pour the veggie mixture over it. Re-season with salt and pepper and mix in the 2 tablespoons of olive oil. Enjoy with a dollop of sour cream, tangy goat cheese, some cooked chicken or shrimp, or some freshly chopped cilantro.