Vickys Clementine Cous Cous Salad, GF DF EF SF NF

Vickys Clementine Cous Cous Salad, GF DF EF SF NF

Source : 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 ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : October 20, 2025

Step:

  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

    Vickys Clementine Cous Cous Salad, GF DF EF SF NF recipe step 2 photo

  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

    Vickys Clementine Cous Cous Salad, GF DF EF SF NF recipe step 4 photo

  5. Put the cous cous / quinoa, carrots, clementines, onion, ginger and mint in a large bowl and toss together gently

    Vickys Clementine Cous Cous Salad, GF DF EF SF NF recipe step 5 photo

  6. Pour the honey mustard dressing over, add the beetroot and toss gently again

    Vickys Clementine Cous Cous Salad, GF DF EF SF NF recipe step 6 photo

  7. Serve with chicken, pork or fish or enjoy on it's own

Ingredients

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

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