Step 1 Preheat oven to 180Â°C. Line a baking tray with baking paper. Place couscous into a large heatproof bowl; pour over 200ml boiling water, cover and set aside for 3 minutes. Fluff with a fork.
Step 2 Heat a large non-stick frying pan over a high heat. Add lamb mince and cook, breaking it up with a fork, for 6-7 minutes or until browned. Drain excess fat and set aside to cool slightly. Place into the bowl with the couscous.
Step 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.
Step 4 Add tomato juice, shallots, feta, mint, cinnamon and lemon zest to couscous mixture and stir until well combined. Season with freshly ground black pepper.
Step 5 Fill tomatoes with mixture. Place on prepared tray, spray with olive oil. Place in oven and roast for 10 minutes. Add reserved tomato lids to tray and roast a further 5 minutes. Serve with green salad and crusty bread.