Lamb, feta and couscous-stuffed tomatoesReviewed by our expert panel
(at time of publication)
- 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
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.
Green salad and crusty bread
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 7g
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