Vickys Clementine Cous Cous Salad, GF DF EF SF NF

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys clementine cous cous salad, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna 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 popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Vickys Clementine Cous Cous Salad, GF DF EF SF NF is something which I have loved my entire life.

To begin with this particular 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 can achieve it.

The ingredients needed to make Vickys Clementine Cous Cous Salad, GF DF EF SF NF:
  1. Make ready 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. Take runny honey or agave nectar
  6. Take carrots, grated
  7. Make ready clementines in segments
  8. Get red onion, diced
  9. Take freshly grated ginger
  10. Get fresh mint, chopped
  11. Make ready 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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