While I’m always on the lookout for a healthy grain to serve with my meals, fonio has become a regular in my weekly recipes. Since I’m always looking to try to flavors and love to “travel” the world via food exploration, a quick visit to Morocco was just what I needed this week to elevate my meal plan. Oh sure, it sounds exotic, but really, this dish was super easy to pull together and was different enough to make my family take notice. I served it with simple roast chicken with lemon and herbs (a rotisserie chicken from the supermarket would make this even easier) and some steamed broccoli for a fast and easy weeknight meal. But it was this side dish that got all the attention. Oh yeah, did I mention it takes just five minutes to make? Not bad for a WOW side dish. The secret is Shipetaukin Fonio for Couscous (cooks up just like couscous in under five minutes) and is really nutritious and delish! If you purchase from the link above, you will automatically get $5 off one unit of fonio – for first time customers only. (a nice bonus!)
And the Moroccan part? It is the spice Ras el hanout.
What is Ras el hanout?
Ras el hanout is a Moroccan spice blend that has a complex flavor profile with notes of sweet, savory, earthy, and mildly spicy. The taste can vary depending on the spices used and the region or cook, but it’s generally described as:
- Bold and warm: With a pungent, woody flavor
- Earthy: With a unique tasting experience
- Sweet and bitter: With a contrast of flavors
- Salty and peppery: With eucalyptus and floral notes
- Similar to pumpkin spice: With a savory Middle Eastern vibe
Ras el hanout can contain chili peppers and black pepper, which add a bit of heat, but it’s not typically considered spicy.
You can use ras el hanout in many dishes, including:
- Beef tagine: A sweet, spicy, and fragrant dish that can include butternut squash, chickpeas, and tomatoes
- Kofta: North African meatballs that can be made with minced beef, lamb, or a mix
- Chicken marinade: Made with olive oil, garlic, salt, and ras el hanout
- Lamb chop rub: Made with olive oil and ras el hanout
- Roasted vegetables: Sprinkle over vegetables, especially sweet potatoes. I recently made my Vadouban Roasted Veggies and substituted the Ras El hanout for the Vadouvan and got a completely different flavor profile. It is just so fabulous to experiment and “play” in the kitchen.
- Couscous: Mix a teaspoon of ras el hanout into a cup of couscous before cooking (or use like I did here with fonio as my substitute for couscous)
- Dip or sauce: Stir together Greek yogurt, ras el hanout, and lemon juice (you know I love my fat-free Fage Greek yogurt, so I have been making this and serving with cut veggies…so good!)
You can find ras el hanout at African and Middle Eastern groceries, delis, spice shops, and you can purchase ras el hanout online.
How to make Moroccan Fonio
It couldn’t be easier to make this side dish. Get started by bringing your vegetable stock to a boil in a small pot on the stove.
While the stock is coming to a bowl, put out three bowls. Add your saffron to one small bowl and your dried cherries to a second bowl. In a larger bowl, add the dried fonio.
Add a couple of tablespoons of the hot stock to both the saffron and cherries. This will allow the saffron to bloom and the cherries to soften slightly.
Add the rest of the stock to the bowl with the fonio and cover with plastic wrap. Let them sit for about five minutes. That’s all it takes for the fonio to “cook”.
Simply remove the plastic wrap from the fonio bowl and fluff it with a fork. Add into the fonio the saffron with liquid and the cherries with liquid. Add in the ras el hanout, olive oil and lemon juice. Stir everything together until well incorporated . I mean really, does it get any easier? Taste. If you like, add a little salt. This is a personal preference and not required. You decide.
Serve up the Moroccan Fonio in a serving bowl with a spoon and let everyone dig in. This can be served warm or at room temperature. If you have left overs, store in the refrigerator in a covered container. I like to reheat it in the microwave in a bowl covered with plastic wrap for 10 seconds before enjoying a second time. The flavors are unique and the pops of sweet cherries make you go back again and again for more. If you like this recipe, be sure to leave a comment and rating below.
Looking for other fonio recipes? Try some of these:
Fonio and Walnut Stuffed Mushrooms
Moroccan Fonio
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Tbsp. Dried Cherries
- ¼ Tsp. Saffron
- 1 Cup Vegetable stock - 1 cup
- 1/2 Cup Shipetaukin Fonio for Couscous
- 1 Tsp. Ras el hanout
- 1 Tbsp. Fresh Lemon Juice
- 1 Tbsp. Olive Oil
Instructions
- Add the vegetable stock to a small pot and bring to a boil.
- Add the cherries to a small dish and add two tablespoons of the hot stock. This will soften the cherries.
- Add the saffron to another small dish and add another two tablespoons of the hot stock. Stir and let sit while you make the fonio.
- Add the fonio to the boiling stock. Stir. Remove from the heat and cover the pan with a lid. Let sit for five minutes.
- Remove the lid and fluff the fonio with a fork. Add the saffron and cherries with liquid, and stir into the fonio. Add the Ras el hanout, lemon juice and olive oil and stir until everything is evenly distributed. Serve in a bowl along with your favorite protein and veggies. This is an amazing side dish that goes beautifully with chicken, lamb and beef.
