Lamb, feta and couscous-stuffed tomatoes

Serves: 4

Time to make: 45 mins

Ingredients

1 cup (180g) couscous
300g lean lamb mince
8 ripe tomatoes (about 150g each)
6 spring onions, trimmed, thinly sliced
1 teaspoon ground cinnamon
75g feta, crumbled
2 tablespoons chopped fresh mint
1 teaspoon grated zest of lemon
black pepper to season
olive spray oil

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Instructions

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1 Preheat oven to 180°C. Line a baking tray with baking paper. Cook couscous following packet directions. Set aside.

2 Heat a large non-stick frying pan over a high heat. Add mince and cook for 6–7 minutes, or until browned. Drain excess fat and set aside to cool slightly. Place in the bowl with couscous.

3 Cut tops off each tomato (reserving tops). Scoop out flesh, juice and seeds (reserving 1/2 cup juice), leaving a 1cm border. Place cut-side-down on absorbent paper for 5 minutes to drain.

4 Add tomato juice, spring onions, cinnamon, feta, mint and lemon zest to couscous and stir until well combined. Season with pepper.

5 Fill tomatoes with mixture. Place on prepared tray and spray with olive oil. Place in oven and roast for 10 minutes. Add reserved tomato lids to tray and roast for 5 more minutes. Serve.

Serving suggestion

Green salad and crusty bread

Nutrition Info (per serve)

Calories 361 cal

Kilojoules 1510 kJ

Protein 26 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 35 g

Sugar 9 g

Dietary fibre 7 g

Sodium 340 mg

Calcium 170 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.