In medium saucepan, bring 2 cups water, barley and 1/2 tsp. salt to boil. Cover, lower heat to low and cook until water is absorbed, about 35 minutes. Fluff with fork and spread out on baking sheet to cool. While barley cooks, puree 1/2 cup mint, EVOO, garlic, and lemon juice in blender. Finely chop remaining 1 cup mint and , in large bowl, toss with cooled barley, parsley, scallions, pistachios, roasted peppers and mint dressing; season.