Barley Salad With Almonds And Apricots

Ingredients

• 0.5 cup almonds sliced
• 1 tablespoon canola oil 
• 0.8 cup apricots dried sliced
• 2 tablespoons parsley fresh chopped
• 0.5 teaspoon ground cinnamon 
• 1 pinch ground nutmeg 
• 0.5 teaspoon ground turmeric 
• 2 tablespoons honey 
• 1  juice of lemon juiced
• 1 cup yogurt plain low-fat
• 1.5 cups pearl barley 
• 1  onion red thinly sliced
• 0.5 teaspoon salt 
• 4.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. 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.
2. Pour oil into a small skillet, and place over medium heat.
3. Add onion, and saute until golden brown.
4. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
5. In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg.
6. Pour over the barley mixture ,and toss well to combine.
7. Serve at room temperature.