How to Make Award-winning Vickys Clementine Cous Cous Salad, GF DF EF SF NF

Hello everybody, it is Brad, welcome to my recipe page. 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. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Clementine Cous Cous Salad, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Vickys Clementine Cous Cous Salad, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have 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. Get 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. Get 2 tbsp wholegrain mustard
5. Get 1 tbsp runny honey or agave nectar
6. Prepare 3 carrots, grated
7. Prepare 3 clementines in segments
8. Make ready 1 red onion, diced
9. Make ready 2 tsp freshly grated ginger
10. Make ready 1 handful fresh mint, chopped
11. Take 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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