Best 2 Moroccan Barley Salad Recipes

Tantalize your taste buds with a culinary journey to Morocco through this delectable Moroccan Barley Salad recipe. This vibrant and flavorful dish, known as "سلطة الشعير المغربية" in Arabic, is a delightful blend of textures and tastes. The base of the salad is made with hearty barley, cooked to perfection and tossed with a medley of fresh and colorful vegetables. Diced tomatoes, crisp cucumbers, aromatic red onions, and parsley add a refreshing crunch, while succulent raisins provide a touch of sweetness.

Spices play a vital role in Moroccan cuisine, and this salad is no exception. Ground cumin and paprika infuse the dish with a warm and earthy flavor, while a hint of cayenne pepper adds a subtle kick. Freshly squeezed lemon juice and olive oil create a zesty and tangy dressing, bringing all the elements together.

This versatile salad can be served as a refreshing appetizer, a light lunch, or a flavorful side dish. Its vibrant colors and enticing aroma are sure to impress your family and friends. With easy-to-follow instructions and readily available ingredients, this recipe is perfect for home cooks of all levels. Bon appétit!

Let's cook with our recipes!

MOROCCAN BARLEY SALAD

Moroccan Barley Salad image

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

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

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.

MOROCCAN CHICKPEA & BARLEY SALAD

Moroccan Chickpea & Barley Salad image

This recipe, adapted from simplyrecipes.com, is inspired by Moroccan cuisine. Barley is a common Berber ingredient. If you can find Ras El Hanout at a store or have another favorite blend, feel free to use it.

Provided by strawberrybird

Categories Grains

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 cups barley
1 1/2 cups chicken or 1 1/2 cups vegetable broth
1 1/2 cups water
1 teaspoon salt
olive oil
1 (15 ounce) can chickpeas, rinsed and strained (garbanzo beans)
1 cup shelled pistachio nut
1 cup diced dried apricot
2 -3 chopped green onions or 2 -3 scallions
1 cup chopped parsley
zest and juice of a lemon
1 tablespoon ras el hanout spice mix
salt
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

Steps:

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.
Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly.
In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley. Mix well. Add the lemon zest and juice and barley and mix. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed.
Let the salad marinate for about an hour before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.

Nutrition Facts : Calories 423.7, Fat 11.5, SaturatedFat 1.5, Sodium 615.9, Carbohydrate 70.9, Fiber 15.6, Sugar 13.8, Protein 14.6

Tips:

Use a variety of grains: Barley is the traditional grain used in Moroccan barley salad, but you can also use other grains like quinoa, farro, or brown rice.
Roast the grains: Roasting the grains before cooking them gives them a nutty flavor and a slightly chewy texture.
Use fresh vegetables: The vegetables in Moroccan barley salad should be fresh and crisp. Use a variety of vegetables, such as tomatoes, cucumbers, onions, and peppers.
Use fresh herbs: Fresh herbs, such as cilantro, parsley, and mint, add a lot of flavor to Moroccan barley salad. Use them generously.
Use a good quality olive oil: Olive oil is the traditional fat used in Moroccan barley salad. Use a good quality olive oil that has a fruity flavor.
Season the salad well: Moroccan barley salad should be well-seasoned with salt, pepper, and cumin. You can also add other spices, such as paprika, cayenne pepper, or coriander.

Conclusion:

Moroccan barley salad is a delicious and refreshing salad that is perfect for a summer meal. It is made with roasted barley, fresh vegetables, and herbs, and dressed with a tangy lemon-tahini dressing. This salad is a good source of fiber, protein, and vitamins. It is also a versatile dish that can be served as a main course or a side dish.