Rinse the barley under cold water to remove dust. Let drain thoroughly.

In a saucepan, bring vegetable broth to a boil. Stir in rinsed barley, reduce heat, cover, and simmer for 25–30 minutes until tender.

Drain any excess liquid and transfer warm barley to a mixing bowl. Allow to cool slightly.

Whisk together olive oil, lemon juice, honey, cumin, salt, and pepper in a small bowl until combined.

Add orange segments, feta, parsley, and almonds to the bowl with barley.

Drizzle dressing over the salad and gently toss to coat without breaking orange segments.

Serve slightly warm or at room temperature.