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Moroccan Inspired Fonio

This healthy and colorful dish is delicious and delights the tongue with its bold flavors and differing textures.



Moroccan Inspired Fonio


Ingredients

  • 2 Tbs olive oil

  • 1/2 red bell pepper, diced

  • 1/2 red onion, diced

  • 1 zucchini, cubed

  • 1 tsp salt

  • 1 cup fonio (can substitute millet or couscous)

  • 1/4 cup raisins

  • 1 1/2 cups water or broth

  • 1 tsp cumin

  • 1 tsp ground coriander

  • 1/2 tsp ground cinnamon

  • 1 tsp ground turmeric

  • 1 tsp ground black pepper

  • garlic cloves

  • 2 Tbs lemon juice

  • 1 carrot, grated

  • 1 cup chickpeas

  • 1/2 cup cilantro

  • 1/2 cup parsley

  • 1/2 cup mint

  • 1/2 cup sliced almonds optional topping

  • 1/2 cup pomegranate seeds optional topping

Directions


Make

  1. Place the red pepper, red onion and zucchini on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 350 degrees

  2. Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water.

  3. Pour over the cooked fonio and raisins (in a large mixing bowl) and let stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.

  4. Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.

  5. Sprinkle over the almonds, pomegranate and remaining herbs and serve.

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