Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather
If you have about 45 minutes to spend in the kitchen, Citrusy Pecan Garbanzo Couscous: A Salad
Chickpea and Barley Salad
Ingredients
- 1 1/2 cups barley
- 1 1/2 cups chicken or veggie broth (use veg broth for vegan version)
- 1 1/2 cups water
- 1 teaspoon salt
- Extra virgin olive oil
- 1 15-ounce can of chickpeas (garbanzo beans), rinsed and strained, or 1 1/2 cups cooked
- 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
- 1 tablespoon of ras el hanout spice mix, store-bought or homemade (see below)
- 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
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