Wish Upon A Dish: Moroccan Chickpea Barley Salad

August 24, 2010

Moroccan Chickpea Barley Salad

I just made one of the best salads a Diabetic could want and should make...
Moroccan Chickpea Barley Salad.
Thanks to Hank over at Simply Recipes.

I know it makes 6-8 servings but I will eat this every day for lunch. It will satisfy your hunger with less and stay with you longer. Just wonderful.
Check out the Nutrition Facts -- Over the Top!!

Moroccan Chickpea Barley Salad
Serves 6-8

* 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
* Ras El Hanout spice mix
* Salt to taste

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

1. 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.

2. Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly. Toss and mix in the colander to strain as much water as you can.

3. Lay out the barley on a sheet pan and drizzle olive oil over it. Mix to coat well and set aside.

4. 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. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed.

5. Let the salad marinate for an hour or so before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.

Exchanges :
1 1/2 starch
1/2 lean meat
1 fat
1/4 fruit
1/4 non-starchy vegetable

Glycemic Index :
a lovely low 28

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