Vickys Clementine Cous Cous Salad, GF DF EF SF NF
Vickys Clementine Cous Cous Salad, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vickys clementine cous cous salad, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Clementine Cous Cous Salad, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Vickys Clementine Cous Cous Salad, GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have vickys clementine cous cous salad, gf df ef sf nf using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Clementine Cous Cous Salad, GF DF EF SF NF:
  1. Prepare 175 g dried corn cous cous or quinoa
  2. Prepare water / vegetable stock to cook the grains, see pack instruction
  3. Make ready 2 tbsp apple cider vinegar
  4. Take 2 tbsp wholegrain mustard
  5. Take 1 tbsp runny honey or agave nectar
  6. Prepare 3 carrots, grated
  7. Get 3 clementines in segments
  8. Make ready 1 red onion, diced
  9. Prepare 2 tsp freshly grated ginger
  10. Prepare 1 handful fresh mint, chopped
  11. Get 1 cooked beetroot, grated
Instructions to make Vickys Clementine Cous Cous Salad, GF DF EF SF NF:
  1. If using cous cous, simply add hot water or vegetable stock as indicated on the packet instructions to cook. It'll be ready in 10 minutes, much quicker than quinoa which needs to simmer
  2. For the quinoa, rinse well to get rid of the bitterness, then add to a pan with 525ml (2 & 1/4 cups) hot water or vegetable stock, bring to the boil then cover and turn down to simmer for 20 minutes or until the liquid has been absorbed
  3. Let stand for 10 minutes then fluff the grains up with a fork. Let cool
  4. Mix the vinegar, mustard and honey together and set aside
  5. Put the cous cous / quinoa, carrots, clementines, onion, ginger and mint in a large bowl and toss together gently
  6. Pour the honey mustard dressing over, add the beetroot and toss gently again
  7. Serve with chicken, pork or fish or enjoy on it's own

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