- 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.