Step 1

If you are making your own ras el hanout spice mix, stir the ingredients together in a small bowl and set aside.

Step 2

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 (soft, yet chewy), about 40-50 minutes (cooking time can vary).

Step 3

Drain barley and rinse under cold water until cool. Spread the drained barley on a cooking sheet. Drizzle with the remaining olive oil, enough to coat the barley (start with the 2 Tablespoons and add a little more if needed). Mix well and set aside.

Step 4

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 the ras el hanout over all and mix well.

Step 5

Allow the salad to rest for at least an hour before serving, giving the flavors time to meld. If the barley has absorbed all of the dressing, drizzle with a little more olive oil just before serving. Enjoy!