MOROCCAN BARLEY SALAD
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
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.
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Pabg Bilal
[email protected]I'm not a huge fan of barley, but I really enjoyed this salad. The lemon-tahini dressing is amazing!
cyrille nona almedilla
[email protected]This salad is a great make-ahead dish. I like to make it the night before and then let it chill in the fridge overnight. The flavors really meld together that way.
Alicia Simphiwe
[email protected]I'm not sure what went wrong, but my salad turned out really bland. I think I might have used too much water when cooking the barley.
Mabinty Sankoh
[email protected]This salad is a great way to use up leftover barley. I also like that it's a healthy and refreshing dish.
Richard Kaczynski
[email protected]I'm always looking for new salad recipes, and this one definitely fits the bill. Thanks for sharing!
Sunflower-Tie
[email protected]This salad is a great way to get your daily dose of fiber.
Relebogile Magwentshu
[email protected]I'm not a huge fan of barley, but I really enjoyed this salad. The lemon-tahini dressing is amazing!
Arju Muna
[email protected]Overall, I thought this salad was just okay. It's not something I would go out of my way to make again.
Ff Asif
[email protected]This salad is a great way to use up leftover barley, but it's not something I would make again.
Caleb Farley
[email protected]I followed the recipe exactly, but my salad didn't turn out as flavorful as I expected.
Sardar Shakeel
[email protected]The barley in this salad was a bit too chewy for my taste.
Longjohn Micah
[email protected]I found this salad to be a bit bland. I think it could use some more spices.
Bibash Magar
[email protected]This is the perfect salad for a summer cookout or picnic.
Khansa 385 Azam
[email protected]I added some chopped fresh mint to this salad, and it really brightened up the flavors.
William Wambugu
[email protected]This salad is so refreshing and flavorful. The lemon-tahini dressing really makes it.
WhisperCantLife
[email protected]I love the versatility of this salad. It's great as a side dish, but it can also be served as a main course with some grilled chicken or fish.
ONE Gamers
[email protected]This salad is a great make-ahead dish. I like to make it the night before and then let it chill in the fridge overnight. The flavors really meld together that way.
Gary Gushue
[email protected]I've made this salad a few times now, and it's always a crowd-pleaser. It's so easy to make, and it's a great way to use up leftover barley.
Wael Salah
[email protected]This Moroccan barley salad was a hit at my last dinner party! The combination of flavors and textures was incredible, and everyone loved it.