Moroccan Barley Chickpea Salad

1/2 cups barley

1 1/2 cups chicken or veggie broth

1 1/2 cups water

1 teaspoon salt

Olive oil

1 15-ounce can of chickpeas (garbanzo beans) rinsed and strained

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 one lemon

1 Tablespoon  Ras el Hanout spice mix (see below)

salt to taste

'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

» 112 teaspoon turmeric

Cook Barley according to instructions. Strain the cooked barley

through a colander or sieve and run cold water over to cool it quickly.

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 barley and mix again.

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 .