Prep 15 Min, Cook 30 min + chill time
1 1/2 cups barley
1 1/2 cups chicken or veggie broth
1 1/2 cups water
1 teaspoon trapani sea salt
DeCarlo DOP Olive oil
2 cups cooked chickpeas (garbanzo beans)
1 cup shelled pistachio nuts
1 cup diced dried apricots
2-3 chopped green onions or scallions
1 cup chopped parsley
Zest and juice of a lemon
1 Tbsp ras el hanout spice
Salt to taste
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. Toss and mix in the colander to strain as much water as you can.
Lay out the barley on a sheet pan and drizzle olive oil over it. Mix to coat well and set aside.
In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley and mix well. Add the zest and juice of the lemon and mix again. Add the 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 an hour or so before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.
Photo and recipe courtesy of simplyrecipes.com