A Moroccan spiced gluten-free couscous alternative. This dish is a great hot spring dish that is great for BBQ's or as a light lunch option.

Serves: 1-2 portions

Time: 30mins

Level: Easy

Tools:

• oven set to 180 degrees
• baking tray
• chopping board
• microwave
• 1 measuring jug (microwave suitable)

Ingredients:

• 125g Fonio
• 0.5L vegetable stock

• 1 tbsp olive oil
• 1 carrot (sliced)
• 1 courgette (cubed)
• 1 red onion (sliced)
•  0.5tsp cumin 

• 1 handful of seeds
• 1 handful of raisins
• Juice of 1 lemon
• pinch of cinnamon 
• pinch of paprika

Method:

1. Start by slicing up the vegetables for the roasting tray and place onto the tray, coat in oil and spices and place into the oven to roast for 25-30mins.
2. Add the fonio and vegetable stock into the measuring jug and microwave for 2-3mins - use a fork to continue to mix it up in regular minute intervals. Cook for a further few minutes if the mixture looks watery. Once cook fluff with a fork and place to one side.
3. Once the vegetables are cooked remove from the oven and add into a mixing bowl, alongside the fonio, lemon juice and all of the other ingredients. 
4. Serve and enjoy!