1 x 100g sachet of 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
Make the Ainsley Harriott Moroccan Medley Cous Cous according to the directions on the sachet.
Fold in the cherry tomatoes, feta and spring onions, then season to taste.
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.
Other ideas: Serve the Ainsley Harriott Moroccan Medley Cous Cous and feta stuffed into warmed pitta pockets with shredded lettuce or with a roasted salmon fillet.