Moroccan Barley Salad
INGREDIENTS
1 cup barley
1 cup vegetable broth
½ cup water
3 Tablespoon
1 can chickpeas, drained and rinsed
½ cup shelled tossed pistachios
½ cup diced dried apricots
2 green onions, chopped
½ cup chopped parsley
zest & juice of 1 lemon
Spice Mix
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon cardamom powder
½ teaspoon cayenne
1 pinch of saffron
¼ teaspoon cinnamon
½ teaspoon turmeric
DIRECTIONS
Heat 1 Tablespoon olive oil in a medium pot, over medium heat. Add the barley and sauté for several minutes, stirring often. Add the vegetable broth and water. Bring to a simmer, cover, and cook until the barley is tender about 35-45 minutes
Drain and rinse the cooked barley under cold water until cool. Spread the drained barley on a cooking sheet. Drizzle with the remaining olive oil, enough to coat the barley Mix well and set aside.
In a large bowl, combine the chickpeas, pistachios, apricots, green onion, and parsley. Stir in the lemon zest and lemon juice. Add the barley and stir to combine. Sprinkle all the spices and mix well
Allow the salad to rest for at least an hour before serving, giving the flavors time to meld. If the barley has absorbed all the dressing, drizzle with olive oil and fresh parsley before serving.
