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Moroccan Barley Salad
Credit:
Petrina Tinslay
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
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
Gallery
Moroccan Barley Salad
Credit:
Petrina Tinslay
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8 to 10
Gallery
Moroccan Barley Salad
Credit:
Petrina Tinslay
Moroccan Barley Salad
Credit:
Petrina Tinslay
Moroccan Barley Salad
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 30 mins
total: 30 mins
Yield: Serves 8 to 10
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Moroccan Barley Salad
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Moroccan Barley Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
