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

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Great recipe for Vickys Clementine Cous Cous Salad, GF DF EF SF NF. I like to use fruit in my salads as well as. Recipe: Tasty Graveyard Trifle with Meringue Ghost Cookies.

To get started with this recipe, we have to 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 can achieve it.

The ingredients needed to make Vickys Clementine Cous Cous Salad, GF DF EF SF NF:
  1. Prepare 175 g dried corn cous cous or quinoa
  2. Get water / vegetable stock to cook the grains, see pack instruction
  3. Get 2 tbsp apple cider vinegar
  4. Get 2 tbsp wholegrain mustard
  5. Make ready 1 tbsp runny honey or agave nectar
  6. Make ready 3 carrots, grated
  7. Take 3 clementines in segments
  8. Get 1 red onion, diced
  9. Prepare 2 tsp freshly grated ginger
  10. Prepare 1 handful fresh mint, chopped
  11. Prepare 1 cooked beetroot, grated

Spiced couscous, juicy nectarines, crunchy cucumber, avocado, chickpeas, cherries, sweet corn, and mint. This Mediterranean couscous salad strikes the perfect balance of phytonutrients and fiber-rich vegetables plus protein that makes this salad light yet satisfying. This vegetarian side dish celebrates the use of fresh and flavorful ingredients with each bite delivering a burst of flavor. Couscous is an underutilized pantry item.

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

My shortcut-flavour tip is to use the oil from the sun dried tomato jar as the dressing - free flavour! It's also a no cook meal. I've been looking for the perfect couscous recipe and now I've found it. The dressing alone is a keeper–I plan on using it for everyday salad as well. I didn't add black beans, but instead went with some diced English cucumber, kalamata olives, bits of crumbled feta, marinated red peppers and Italian flat-leaf parsley.

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