Barley Salad With Dates

Ingredients

• 1 cup pearl barley
• Kosher salt and freshly ground pepper
• 1 tablespoon cumin seeds
• 1/3 cup extra-virgin olive oil
• 4 shallots, thinly sliced
• 1 teaspoon ground turmeric
• Juice of 1 lemon
• 1 cup flat-leaf parsley sprigs
• 1 cup cilantro sprigs
• 1 cup fresh mint leaves
• 5 pitted dates, chopped

Directions

1. Bring barley and 3 cups water to a boil in a medium saucepan. Add 1/2 teaspoon salt. Cover, reduce heat, and simmer until barley is tender, about 40 minutes. Drain if necessary and let cool.
2. In a medium skillet, toast cumin seeds over medium heat until fragrant, about 2 minutes. Remove from skillet and set aside. Add oil and shallots to same skillet and heat over medium. Cook, stirring occasionally, until shallots are golden and crispy, about 9 minutes. Transfer to a paper towel-lined plate; reserve oil.
3. Combine turmeric, lemon juice, and reserved toasted cumin seeds and oil; season with salt and pepper. Add to barley along with herbs and dates. Stir to combine. Transfer to a serving bowl and top with crispy shallots.

(6 servings)