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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
Green salad and crusty bread
Calories 361 cal
Kilojoules 1510 kJ
Total fat 13 g
Saturated fat 5 g
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