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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys clementine cous cous salad, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Clementine Cous Cous Salad, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Vickys Clementine Cous Cous Salad, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this recipe, we have to 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 cook 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. Make ready water / vegetable stock to cook the grains, see pack instruction
  3. Make ready apple cider vinegar
  4. Prepare wholegrain mustard
  5. Make ready runny honey or agave nectar
  6. Prepare carrots, grated
  7. Take clementines in segments
  8. Prepare red onion, diced
  9. Get freshly grated ginger
  10. Take fresh mint, chopped
  11. Make ready 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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