Chickpea and Barley Salad

Name: Chickpea and Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 3 tablespoons extra virgin olive oil, divided; 1 1/2 cups barley; 1 1/2 cups chicken or veggie broth (use veg broth for vegan version); 1 1/2 cups water; 1 teaspoon salt; 1 15-ounce can of chickpeas (garbanzo beans), rinsed and strained, or 1 1/2 cups cooked; 1 cup shelled pistachio nuts; 1 cup diced dried apricots; 2 to 3 chopped green onions or scallions; 1 cup chopped parsley; Zest and juice of a lemon; 1 tablespoon of ras el hanout spice mix, store-bought or homemade (see below); 1 teaspoon black pepper; 1 teaspoon cardamom; 1/4 teaspoon cayenne; 1/4 teaspoon ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon cinnamon; 1/2 teaspoon turmeric