Best 2 Moroccan Barley Salad Recipes

Welcome to the fascinating world of Moroccan barley salad, a delightful fusion of flavors and textures that will tantalize your palate and transport you to the vibrant streets of Marrakech. With its origins rooted in the rich culinary traditions of Morocco, this salad is a symphony of colors, spices, and ingredients that come together to create a dish that is both refreshing and satisfying. Discover the secrets of crafting the perfect Moroccan barley salad, from selecting the finest ingredients to exploring variations that cater to your personal preferences. Embark on a culinary journey that will leave you craving for more of this delectable salad.

Let's cook with our recipes!

MOROCCAN BARLEY SALAD

Moroccan Barley Salad image

A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the host as you can make it up to two days ahead of time and refrigerate until the party starts.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

1 1/4 cups pearled barley
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 cups chopped sweet onion, such as Vidalia
3 carrots, peeled and cut into a 1/4-inch dice (1 cup)
2 teaspoons minced fresh ginger (from a 1-inch piece)
1 1/4 teaspoons coriander seeds
2 tablespoons diced preserved lemon
1/3 cup pitted and chopped oil-cured black olives
4 teaspoons fresh lemon juice
1/2 cup lightly packed chopped fresh cilantro

Steps:

Cook barley in a large pot of generously salted boiling water until al dente, 25 to 28 minutes. Drain; let cool 10 minutes. Meanwhile, heat a medium skillet over medium; swirl in 2 tablespoons oil. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and carrots are crisp-tender, about 5 minutes. Stir in ginger and coriander. Cook until fragrant, about 1 minute more. Transfer to a large bowl; stir in preserved lemon, olives, and lemon juice.
Stir barley into onion mixture. Stir in remaining 2 tablespoons oil; season with salt and pepper. Let cool about 1 hour, or cover and refrigerate up to 2 days. Stir in cilantro; serve.

MOROCCAN CHICKPEA & BARLEY SALAD

Moroccan Chickpea & Barley Salad image

This recipe, adapted from simplyrecipes.com, is inspired by Moroccan cuisine. Barley is a common Berber ingredient. If you can find Ras El Hanout at a store or have another favorite blend, feel free to use it.

Provided by strawberrybird

Categories Grains

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 21

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

Steps:

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, 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.

Nutrition Facts : Calories 423.7, Fat 11.5, SaturatedFat 1.5, Sodium 615.9, Carbohydrate 70.9, Fiber 15.6, Sugar 13.8, Protein 14.6

Tips:

Use fresh vegetables: Fresh vegetables will give your salad the best flavor and texture. If possible, buy your vegetables from a local farmer's market or organic grocery store.

Cook the barley perfectly: The barley should be cooked until it is tender but still has a slight bite to it. To achieve this, cook the barley in a pot of boiling salted water for about 20 minutes, or until the barley is cooked through.

Let the salad cool completely before serving: This will allow the flavors to meld together and the salad to firm up.

Use a variety of vegetables: The more vegetables you use, the more flavorful and nutritious your salad will be. Some good choices include tomatoes, cucumbers, onions, peppers, and zucchini.

Add some protein: If you want to make your salad more filling, you can add some protein, such as grilled chicken, fish, or tofu.

Use a flavorful dressing: The dressing is what really brings the salad together. A simple vinaigrette made with olive oil, vinegar, and herbs is a good choice. You can also use a store-bought dressing, but be sure to choose one that is light and flavorful.

Garnish with fresh herbs: Fresh herbs will add a pop of color and flavor to your salad. Some good choices include cilantro, parsley, and basil.

Conclusion:

Moroccan barley salad is a delicious, healthy, and easy-to-make dish. It is perfect for a light lunch or dinner, and it can also be served as a side dish. With its vibrant flavors and textures, this salad is sure to be a hit with everyone who tries it.