Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley and return to a boil. Cover and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
Pour oil into a small frying pan and place over medium heat. Add onion and sauté until golden brown.
In a serving dish, combine barley, onion, apricots, almonds and parsley. Toss.
In a small bowl, mix together yoghurt, honey, lemon juice, cinnamon, turmeric, salt and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature.