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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys clementine cous cous salad, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Clementine Cous Cous Salad, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Vickys Clementine Cous Cous Salad, GF DF EF SF NF is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Take dried corn cous cous or quinoa
  2. Prepare water / vegetable stock to cook the grains, see pack instruction
  3. Get apple cider vinegar
  4. Take wholegrain mustard
  5. Make ready runny honey or agave nectar
  6. Make ready carrots, grated
  7. Take clementines in segments
  8. Make ready red onion, diced
  9. Get freshly grated ginger
  10. Get fresh mint, chopped
  11. Take cooked beetroot, grated
Steps 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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