Moroccan Chickpea & Barley Salad
This recipe, adapted from simplyrecipes.com, is inspired by Moroccan cuisine. Barley is a common Berber ingredient. If you can find Ras El Hanout at a store or have another favorite blend, feel free to use it.
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INGREDIENTS
Nutrition- 1 1⁄2cups barley
- 1 1⁄2
- 1 1⁄2cups water
- 1teaspoon salt
- 1
- 1cup shelled pistachio nut
- 1cup diced dried apricot
- 2 -3
- 1cup chopped parsley
- zest and juice of a lemon
- 1tablespoon ras el hanout spice mix
- 1teaspoon black pepper
- 1teaspoon cardamom
- 1⁄4teaspoon cayenne
- 1⁄4teaspoon ginger
- 1⁄4teaspoon nutmeg
- 1⁄4teaspoon cinnamon
- 1⁄2teaspoon turmeric
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DIRECTIONS
- Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, water, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, anywhere from 30 minutes to an hour, depending on how old the barley is.
- Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly.
- In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley. Mix well. Add the lemon zest and juice and barley and mix. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed.
- Let the salad marinate for about an hour before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.
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