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Any cost-effective substition ideas for the pistachios/pine nuts that maintains the spirit of the salad? Either of those is over $10 for a 1/2 cup here, which is out of our budget.
I hear ya! Almonds would be a good option. Or try walnuts. Pumpkin seeds are maybe the most budget-friendly of all options, depending on where you can shop. Whatever you use, toast first for the best flavor.
Really enjoyed the variety, I’m a lightweight when it comes to spice, so I omit the cayenne and half the black pepper for my personal taste. Love the flexibility that can be done with the spice mix. Delicious way to mix it up!
Been making this for years for vegans & carnivores and seems all are happy. I increase garbanzo beans and reduce barley by half plus I double the ras al hanout bc I mean why not make newbies AWARE lol?!
Soooooo tasty and such a nice break from our typical dinner ruts. Will definitely be making again.
delicious! made this last night with the heritage grain mix from Trader Joe’s, as that was kicking around my cabinet. i cooked the grains according to the package, adding veg boullion to the water, then combined the lemon, oil, and ras al hanout as a dressing and mixed all the ingredients together. i also like it slightly warm (because i had to sample it right after making it). every bite is a little different, and it makes for a great lunch.
Just finished making this for the first time… num-num, off the hook tasty, wow!!
This is a recipe my family has been making for several years. We really enjoy it and I use the spice mix for other things! I thought this time I’d actually comment with thanks.
I’m so glad you like it Arwen, thanks for your comment!
Just made this and I absolutely love it. I’m thinking one could add cooked chicken if you wanted full meal. The spices would work well with that addition. But it is great just as it is as well! Thanks again for a great recipe.
Fantastic salad. Freezes well, which is great for me because I am usually cooking for one. This is my favorite food site. Thanks so much for sharing!
Just wondering, what kind of parsley needs to be used here? Regular curly leaf or Italian flat leaf? Does it matter? I’m on a salad kick lately, have been stalking multiple food blogs, including all the salad listings on this one.
This is so delicious! I will be making this again and again. The ingredients complement each other so well. The Ras el hanout spice blend adds a touch of heat and an excellent flavor combination. It was especially nice because I didn’t have any ground cardamom and had to grind the cardamom seeds fresh out of the pods. The aroma and the taste were amazing!
Second time I’ve made this in two weeks. Wonderful! We recently went to a plant-based diet and this is a very nice dish.
Exotic. Tasty. It’s worth making. I made this to accompany a Moroccan chicken dish.
Needs more lemon and more spices, but the concept is great. I’ve been throwing this on top of greens for lunch for a few days now.
We loved this! I made a couple of substitutions based on what I had in my pantry; I was about 1/3 cup shy on the barley, so I supplemented with steel cut oats which worked perfectly. Also, I only had about 1/2 cup of apricots, so I supplemented with dried figs. I loved the combination of sweet and spicy, and the heartiness of this in general!
I too just made this and just had to taste it before letting it marinate..it tastes delicious and I know it will only get better after it sits…yummy Oh, i found the cardamom at World Market at 1/3 the cost of the local grocery.
I can’t wait to try this. I love tabouleh, and my husband is a huge barley fan, so this should be a winner.
I’m curious, though, what is the purpose of laying out the barley in Step 3? I’m inclined to simply pour it in a bowl, then combine the oil and spices in a dressing, as Heidi suggested, and pour over the barley. Would this shortcut somehow detract from the salad?
It gives you a better texture in the finished salad. Laying out the barley ensures it has cooled completely and that each grain is coated with the little olive oil. Laying it out also lets any remaining water you rinsed the barley with drain away. ~Hank
I have made this twice, once with barley and once with red quinoa. I took it to a party and everyone raved about it. I got my ras el hanout at the New Amsterdam Farmer’s Market in New York; it was scooped from a bowl labeled “spice mixture” after I asked for ras el hanout, so who knows? But it isn’t garam masala, or curry, so hopefully it really is ras el hanout. The salad is fabulous, and perfect for the hot summer we have had. Definitely has a spot in the regular rotation!
Just made this today and it’s chilling as I type. I tried it before it went in the fridge and it is so yummy! I followed the recipe to a T and am glad I did.
Definitely a keeper!!!
making this tomorrow for the 2nd time. wonderful flavors and texture.
You are one of my favorite food blogs. great recipes and presentation.
you do great work!