Moroccan Chickpea and Barley Salad

1 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 a lemon
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
Salt to taste

Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté 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, about 45 minutes. Strain the cooked barley through a sieve and run cold water over it to cool quickly. Drain thoroughly. Toss with the olive oil and spread on a cookie sheet to cool completely.

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 the barley and mix. Whisk together the remaining spices and sprinkle over the barley. Mix well. Taste, and add salt if needed. Allow to stand at room temp for an hour or two before serving. 

Tip! Dates can be substituted for apricots, walnuts for pistachios, and for a little sweet crunch, add a peeled and diced apple.