Prepare fonio couscous according to instructions on the package.
When finished place in a large salad bowl and allow it to cool to room temperature.
Meanwhile prepare the salad dressing by whisking together the olive oil, lemon juice, raw honey, Himalayan salt, and pepper.
When the fonio has cooled add the chopped apricots, cucumber, red pepper, radish, shallot, jalapeno, and fresh herbs to the bowl.
Then add the salad dressing and toss well to combine.
If you want to make this a complete meal, place a bed of salad greens in individual serving bowls. Top each serving with a tablespoon of pumpkin seeds, half an avocado, and a generous sprinkling of microgreens.
If desired you can drizzle with a little extra olive oil.