Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Moroccan chickpea barley salad from Simply Recipes by Elise Bauer

  • green onions
  • dried apricots
  • grain barley
  • ground cardamom
  • ground cayenne pepper
  • garbanzo beans
  • ground cinnamon
  • fresh ginger
  • lemons
  • nutmeg
  • parsley
  • turmeric
  • pistachio nuts
  • ras-el-hanout
  • broth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • consortiumlibrary on October 04, 2017

    Great concept (thank you Hank Shaw); lots of healthy fiber in a very delicious package. Too bland for us as written. Added red onion, more lemon juice, more parsley, more black pepper, subbed currants for apricots and cut amount in half, and added cumin and coriander. As adjusted, this was fabulous. Holds up well in refrigerator and can be made well ahead. Recipe makes 8 cups; serves 8-12 people.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.