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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys clementine cous cous salad, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To get started with this recipe, we must 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 it.

The ingredients needed to make Vickys Clementine Cous Cous Salad, GF DF EF SF NF:
  1. Make ready 175 g dried corn cous cous or quinoa
  2. Get water / vegetable stock to cook the grains, see pack instruction
  3. Prepare 2 tbsp apple cider vinegar
  4. Take 2 tbsp wholegrain mustard
  5. Prepare 1 tbsp runny honey or agave nectar
  6. Make ready 3 carrots, grated
  7. Take 3 clementines in segments
  8. Take 1 red onion, diced
  9. Prepare 2 tsp freshly grated ginger
  10. Make ready 1 handful fresh mint, chopped
  11. Get 1 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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