Baby Gem with Moroccan Cous Cous and Feta

Serves 2
|
Prep Time 10 minutes
|
Cooking Time 5 minutes
2 ratings

Ingredients

  • 1 x Ainsley Harriott Moroccan Medley Cous Cous
  • 100g (4oz) cherry tomatoes, halved
  • 100g (4oz) feta cheese, broken into small pieces
  • 2 spring onions, finely chopped
  • 2 Little Gem lettuces, separated into leaves and trimmed
  • salt and freshly ground black pepper

Method

STEP 1

Make the Ainsley Harriott Moroccan Medley Cous Cous according to the directions on the sachet.

STEP 2

Fold in the cherry tomatoes, feta and spring onions, then season to taste.

STEP 3

Arrange the Little Gem lettuce leaves on two plates or a large platter and spoon small portions of the Ainsley Harriott Moroccan Medley Cous Cous and feta mixture on top to serve.

Serve the Ainsley Harriott Moroccan Medley Cous Cous and feta stuffed into warmed pitta pockets with shredded lettuce or with a roasted salmon fillet.