Recipe: Appetizing Vickys Clementine Cous Cous Salad, GF DF EF SF NF

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

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

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

  1. It's 175 g of dried corn cous cous or quinoa.
  2. It's of water / vegetable stock to cook the grains, see pack instruction.
  3. It's 2 tbsp of apple cider vinegar.
  4. Prepare 2 tbsp of wholegrain mustard.
  5. You need 1 tbsp of runny honey or agave nectar.
  6. It's 3 of carrots, grated.
  7. It's 3 of clementines in segments.
  8. You need 1 of red onion, diced.
  9. Prepare 2 tsp of freshly grated ginger.
  10. Prepare 1 handful of fresh mint, chopped.
  11. Prepare 1 of cooked beetroot, grated.

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

  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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