Moroccan Chickpea & Barley Salad - cooking recipe

Ingredients

1 1/2 cups barley
1 1/2 cups chicken or 1 1/2 cups vegetable broth
1 1/2 cups water
1 teaspoon salt
olive oil
1 (15 ounce) can chickpeas, rinsed and strained (garbanzo beans)
1 cup shelled pistachio nut
1 cup diced dried apricot
2 -3 chopped green onions or 2 -3 scallions
1 cup chopped parsley
zest and juice of a lemon
1 tablespoon ras el hanout spice mix
salt
ras el hanout spice mix
1 teaspoon black pepper
1 teaspoon cardamom
1/4 teaspoon cayenne
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon turmeric

Preparation

Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and saute 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.