In a large saucepan cook onion in margarine or butter for 3 to 4 minutes or until tender. Carefully add chicken broth, pear nectar, bulgur, and cardamom. Bring to boiling; add barley. Return to boiling; reduce heat. Simmer, covered, about 12 minutes or until grains are almost tender and most of the liquid is absorbed.
Add zucchini to mixture in saucepan. Cook, covered, for 3 to 4 minutes more or until zucchini is crisp-tender. Stir in almonds and thyme.