Chickpea, Apricot and Cous Cous Salad

So it’s that time again; once every four months I donate blood through the NHS, which I did a few days ago.

I do find it quite scary, obviously being poked by a needle is never going to be a riot of fun and games, but it’s something I do really regularly because it’s so important! I have quite a “sought-after” blood type (O- though don’t go spreading the word to black market sellers!) so every so often the blood-donation-people write to me and ask for it, and it’s really worth doing… If only for the free tea and biscuits.

Anyway, in order to donate blood you have to have a pretty high iron count, so as to prevent you fainting or feeling dizzy, so I thought I’d create a meal that’s easy to make and really rich in iron, as some veggies can be a little on the low side.

Spinach and dried apricots and chickpeas are all really good sources of iron, and chickpeas have loads of protein in them, so this dish is perfect for anyone who needs a little extra strength, whether you’re donating your body parts or lifting weights in the gym (I’d definitely rather go for the first option!)

I hope you like the recipe; let me know in the comments below if you have any great recipes for iron-rich meals!

Chickpea and Couscous Salad

Chickpea and Couscous Salad

Ingredients

60g of couscous

200g of chickpeas

A little olive oil

Spices; I used half a teaspoon of paprika, quarter of a teaspoon each of cayenne pepper and cumin, and some salt and pepper

A small handful of spinach

6 or 7 dried apricots, chopped

2 tablespoons of sweetcorn

Crumbled feta to serve (optional)

Method

  1. Pre-heat the oven to 200 degrees Celsius. Mix the chickpeas with the sweetcorn, oil and spices and roast for 25 minutes until the chickpeas are golden brown.
  2. Meanwhile, soak the chopped apricots and couscous in boiling water until the couscous is soft and fluffy. The apricots should be softened as well.
  3. Mix all of the ingredients together.
  4. (Optional) crumble 30g of feta cheese over the top and serve.

Serves one

For more information about giving blood in the UK, or to register as a donor, click here

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14 thoughts on “Chickpea, Apricot and Cous Cous Salad

  1. Apricot seems to be in everything right now and I couldn’t be more pleased. I had apricot beer last weekend on the dock and I’ll be getting another case of that no doubt, I’m sure it would go well with this dish!

      • I used to have an eating disorder, and decided that while I love writing this blog and love vegan food, it was a little too restrictive for me – so I occasionally eat dairy and eggs now :) xx

      • there are vegan versions of both, so you don’t need to feel restricted *^^* going vegan (hclf mostly) actually helped me recover from my ED because i can eat however much i want and not feel ‘guilty’ for it being too much!! and i have gained weight but nowhere near as quickly as when i ate animal products, it’s a more slow and less shocking weight gain.

      • Well, it’s different for everyone. I tried recovering vegan and it wasn’t great for me, whereas eating what I eat now I feel happy and healthy. In the end it’s down to the individual, but the most important things are that I’m recovered and still love cooking vegan and writing this blog – I think that’s more important than me cutting out dairy.

    • There used to be an excellent vegan feta available, but I haven’t seen it in quite a while. There are many excellent, quick and easy recipes for making a reasonable vegan substitute. Googling “vegan feta” would probably give you a whole lot. I’d go with anything by Nava Atlas or Bryanna Clark Grogan as first choices.

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