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

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, vickys clementine cous cous salad, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Vickys Clementine Cous Cous Salad, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Clementine Cous Cous Salad, GF DF EF SF NF. I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vickys clementine cous cous salad, gf df ef sf nf using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Clementine Cous Cous Salad, GF DF EF SF NF:
  1. Take 175 g dried corn cous cous or quinoa
  2. Get water / vegetable stock to cook the grains, see pack instruction
  3. Take 2 tbsp apple cider vinegar
  4. Make ready 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. Prepare 2 tsp freshly grated ginger
  10. Get 1 handful fresh mint, chopped
  11. Prepare 1 cooked beetroot, grated

Baked cauliflower, pomegranate and pearl cous cous salad NF. Tempura with sesame salad, honey soy dipping sauce NF EF. Coconut curry prawns, pineapple salsa GF EF *contains sesame. This couscous is made from brown rice and is the perfect wheat-free alternative, but you can also substitute with regular couscous.

Instructions 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

Bring chicken stock to a boil. My husband is gf and I am always looking for alternatives (although love quinoa). Couscous Salad with Tomatoes and Mint. Salads And Dressings, Couscous, Dried Apricot, Preserved Lemon, Easy, Quick, Summer, Vegan, Vegetarian. Thai Salad with quinoa, mango, whole lot of veggies & a peanut ginger dressing.

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