1 ½ c barley
1 ½ c chicken or veggie broth
1 ½ c water
1 t salt
Olive oil
1 15-oz can chickpeas, strained and rinsed
1 c shelled pistachios
1 c diced apricots
1-3 chopped green onions
1 c chopped parsley
zest and juice of 1 lemon
1 T ras el hanout spice mix
Salt to taste

Ras el Hanout Spice Mix
1 t black pepper
1 t cardamom
¼ t cayenne
¼ t ginger
¼ t nutmeg
¼ t cinnamon
½ t turmeric

Heat 2 T olive oil in large pot on medium high heat. Add barley and sauté for 3-4
minutes, stirring often. Add broth, water and 1 t salt. Bring to simmer and simmer
until barley is tender, anywhere from 30 minutes to an hour, depending on age of
barley.

Strain cooked barley through a colander and 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 barley out on sheet pan and drizzle with olive oil. Mix to coat and set aside.

In large bowl, add chickpeas, pistachios, apricots, green onions and parsley and mix
well. Add lemon juice and zest and mix again. Add barley and mix. Spring spice
mixture over barley and mix well. Taste, and add salt as needed.

Let salad marinate for an hour or so before serving. If barley has absorbed all of the
olive oil, drizzle a little more on right before serving.

I had it topped with ½-inch squares of ricotta salata cheese.

from Libby