Overflow barley in the sieve. Let the water to boil in a saucepan. Fill the barley. Continue boiling again. Cover, and change the heat to low. Cook for about an hour till the water is fully absorbed. Allow to cool and become at room temperature.
Lightly grease a skillet, and put over medium heat. Gently add onion, and cook till becoming brown.
Take a dish where you are going to serve the salad and combine there barley, apricots, onion, and almonds. Mix well.
In a medium bowl, mix yogurt with honey, lime juice, cinnamon, salt, and nutmeg. Fill over the barley mixture, and mix well.