Egyptian Barley Salad with Pomegranate Vinaigrette

Yield: 6-8 servings

Time:

• Active time - 15 minutes

• Total time - 45 minutes

Ingredients:

• 1 1/2 cups pearl barley (do not substitute hulled barley or hull-less barley)

• Salt and pepper

• 1/4 cup extra virgin olive oil, plus more for serving

• 2 1/2 tablespoons pomegranate molasses (see note)

• 1 teaspoon fresh lemon juice

• 1 tablespoon sugar

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cumin

• 1/2 cup coarsely chopped fresh cilantro (parsley may be substituted)

• 1/2 cup golden raisins

• 1/2 cup unsalted shelled pistachios or walnuts, chopped coarse

• 4 oz feta cheese, cut into 1/2-inch cubes

• 1/2 cup scallions, green parts only, thinly sliced (you'll need 4 to 6 scallions)

• 1/2 cup pomegranate seeds

Instructions:

1. Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.

2. In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and 1/4 teaspoon salt.

3. Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.

Source: once upon a chef

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