Moroccan Barley Salad
Close X
Tuesday, December 3, 2024
ADVT 
Food

Moroccan Barley Salad

Darpan News Desk Darpan, 05 Nov, 2021
  • Moroccan Barley Salad

Moroccan Barley Salad

INGREDIENTS

1 cup barley

1 cup vegetable broth

½ cup water

3 Tablespoon

1 can chickpeas, drained and rinsed

½ cup shelled tossed pistachios

½ cup diced dried apricots

2 green onions, chopped

½ cup chopped parsley

zest & juice of 1 lemon

Spice Mix

1 teaspoon black pepper

1 teaspoon salt

½ teaspoon cardamom powder

½ teaspoon cayenne

1 pinch of saffron

¼ teaspoon cinnamon

½ teaspoon turmeric

DIRECTIONS

Heat 1 Tablespoon olive oil in a medium pot, over medium heat. Add the barley and sauté for several minutes, stirring often. Add the vegetable broth and water. Bring to a simmer, cover, and cook until the barley is tender about 35-45 minutes

Drain and rinse the cooked barley under cold water until cool. Spread the drained barley on a cooking sheet. Drizzle with the remaining olive oil, enough to coat the barley Mix well and set aside.

In a large bowl, combine the chickpeas, pistachios, apricots, green onion, and parsley. Stir in the lemon zest and lemon juice. Add the barley and stir to combine. Sprinkle all the spices and mix well

Allow the salad to rest for at least an hour before serving, giving the flavors time to meld. If the barley has absorbed all the dressing, drizzle with olive oil and fresh parsley before serving.

MORE Food ARTICLES

undefined

Green Chili Roast Chicken by Chef Hari Nayak

Green Chili Roast Chicken by Chef Hari Nayak

The delicate flavours of the spices with the whole chicken makes this a one-of-a-kind dish that is just right for a special occasion. This dish calls for a very pretty…

Navratan Korma & Dosti Roti by Chef Pankaj Bhadouria

Navratan Korma & Dosti Roti by Chef Pankaj Bhadouria

Nine ‘jewels’ in a creamy gravy served with paper thin flat breads – Navratan Korma. Your Diwali feast shall be brightened with the presence of this korma. I think its…

Local Quail Roast with Lemon Leaves Marinade by Chef Abhishek Roy

Local Quail Roast with Lemon Leaves Marinade by Chef Abhishek Roy
Ingredients 4 whole quail ¼ cup yogurt 7 to 8 fresh lemon leaves ¼ tsp paprika powder ¼ cup chickpeas flour 5-6 pods peeled garlic Fresh green chilli – according to your spice level Method Take a blender, mix…

Coriander Tuna with Broccolini by Chef Bal Arneson

Coriander Tuna with Broccolini by Chef Bal Arneson

I love the look of freshly seared tuna. And the only spice I use is coriander seed, a delicious flavor that will linger with each bite. This is a feast for your eyes as well as your palate.

Stir-Fried Sirloin with Figs and Spinach by Chef Bal Arneson

Stir-Fried Sirloin with Figs and Spinach by Chef Bal Arneson

I cook with fresh as well as dried figs. There’s a more intense sweetness to dried figs, and this sweetness combines with aromatic spices to perfectly complement beef. Serves 4…

Ginger and Sesame Seeds-Coated Wild Salmon by Chef Vikas Khanna

Ginger and Sesame Seeds-Coated Wild Salmon by Chef Vikas Khanna

A healthy, Asian-inspired recipe, the great flavour of the wild salmon is enhanced by a delicious mixture of sesame seed-ginger. Salmon is moist and light, melts in your mouth