Lamb, feta and couscous-stuffed tomatoes

Instructions

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.