Middle Eastern Salad

This Middle Eastern salad recipe is a breeze to make and full of fresh ingredients!

What you need


  • 1 Pack of Mash Direct Carrot and Parsnip Fries
  • 120g Dried Cous Cous
  • 1/2 Tin Chick Peas
  • 1 Tsp Smoked Paprika
  • 1 Tsp Ground Cumin
  • 2.5 Tbsp Fresh Lemon Juice
  • 2.5 Tbsp Olive Oil
  • 2 Spring Onions
  • 1 Tomato
  • 1 Tbsp Pomegranate Seeds
  • 1 Sprig Mint
  • 1 Sprig Parsley
  • 50g Watercress
  • 75g Feta
  • 30g Natural Yogurt
  • Sea Salt
  • 2 Toasted Pittas

Recipe method

- Preheat the oven and cook your carrot and parsnip fries as per pack instructions.

- Drain your chickpeas and mix them with your smoked paprika, cumin and a good pinch of sea salt.

- Heat a frying pan on a high heat and add in your coated chickpeas, fry on high heat for around 4-5 minutes till crispy, and leave to one side to cool.

- Boil Kettle, put your couscous in a bowl and just cover with boiling water. Cover the bowl with a plate and leave to one side for 5 minutes.

- Mix Together Your Feta and natural yoghurt till smooth.

- Remove the leaves from both your herbs and finely dice.

- Finely dice your tomato and spring onion.

- Mix your couscous with a spoon, the water should have been fully absorbed and the grains should be light and fluffy.

- Add in your oil, lemon, herbs, tomato, spring onion and a pinch of sea salt to your couscous.

- Toast your Pitta Bread.

- Mix in your carrot and parsnip fries with your couscous.

- Serve in a large serving dish to share.

- Top with your crispy chickpeas, a few watercress leaves, dollops of your whipped feta cheese and finish with a sprinkling of pomegranate seeds.

- Serve with your toasted pitta sliced into triangles.

Make it a meal.


30 Mins






20 minutes





Mad about mash.

Join our Mash Mail Newsletter for the latest news on Competitions, Products and Much More!