Easiest Way to Make Favorite Vickys Clementine Cous Cous Salad, GF DF EF SF NF Cooking Basics for Beginners

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive 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 little bit unique. This is gonna smell and look delicious. When it comes to cooking healthy meals for the families, there is obviously some degree of dissention among the positions. The fantastic news is that there are recipes that are very healthy but also the wholesome nature of those recipes is significantly disguised. What they do not know in these instances truly should not attract harm their manner (out allergies, which should not be discounted ).

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

To get started with this recipe, we must prepare a few ingredients. 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. Make ready 175 g dried corn cous cous or quinoa
2. Take water / vegetable stock to cook the grains, see pack instruction
3. Take 2 tbsp apple cider vinegar
4. Take 2 tbsp wholegrain mustard
5. Take 1 tbsp runny honey or agave nectar
6. Prepare 3 carrots, grated
7. Make ready 3 clementines in segments
8. Take 1 red onion, diced
9. Take 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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