Ethiopian Spiced Barley Salad

Ingredients

• 1 cup Pearl Barley
• 3 cups Water
• 1/2 medium Red Onion
• 1 medium Tomato
• 1/2 medium Cucumber
• 1/4 cup Fresh Parsley
• 1/4 cup Fresh Mint
• 1 tablespoon Berbere Spice Blend
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the pearl barley. In a pot, bring water to a boil, add barley, reduce heat, and simmer for 30-35 minutes, or until tender. Drain any excess water and let cool.
2. 2While the barley is cooking, dice the red onion, tomato, and cucumber.
3. 3Chop the fresh parsley and mint.
4. 4In a large bowl, combine the cooked barley, diced vegetables, and herbs.
5. 5In a small bowl, whisk together the berbere spice blend, olive oil, lemon juice, salt, and black pepper.
6. 6Pour the dressing over the barley salad and toss to combine.
7. 7Serve chilled or at room temperature.

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