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Practical Way to Serving Yummy Vickys Clementine Cous Cous Salad, GF DF EF SF NF

Wishing to dine Vickys Clementine Cous Cous Salad, GF DF EF SF NF a top restaurant's, but for a few causes are not able to go to restaurants. This site gonna help you with helpful instructions on cooking a Vickys Clementine Cous Cous Salad, GF DF EF SF NF like a famous chef made.

Vickys Clementine Cous Cous Salad, GF DF EF SF NF

We hope you got insight from reading it, now let's go back to vickys clementine cous cous salad, gf df ef sf nf recipe. To make vickys clementine cous cous salad, gf df ef sf nf you need 11 ingredients and 7 steps. Here is how you cook it.

To cook an unforgettable Vickys Clementine Cous Cous Salad, GF DF EF SF NF, below are the ingridients needed:

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

After preparing the components, now you are ready to prepare your 5-star Vickys Clementine Cous Cous Salad, GF DF EF SF NF by following the procedures on this section:

  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.

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

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