Barley Salad With Almonds And Apricots

Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed about 45 to 50 minutes. Cool to room temperature.

Pour oil into a small skillet and place over medium heat. Add onion and saute until golden brown.

In a serving dish combine barley onion apricots almonds and parsley. Toss.

In a small bowl mix together yogurt honey lemon juice cinnamon turmeric salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.