Serves: 2, Calories: 441, Time: 1 hr 15 mins

Ingredients:

• 75g mature cheddar, grated.  312
• 112g tin tuna chunks in brine, well drained.  112
• 2 tbsp tomato purée.  40
• 1 small onion, finely chopped.  45
• 2 courgettes, halved lengthways.  80
• salt and pepper
• 80g dry couscous.  288
• 160ml boiled water.
• ½ tsp chilli purée.  5

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. Hollow out halved courgettes to make boats. Leave flesh but discard core.
3. In large Pyrex bowl; Mix onions, tuna and tomato purée. Fill boats.
4. Press grated cheddar on tops.
5. Season to taste.
6. Bake for 50 mins until cheese is golden.
7. Meanwhile, in medium Pyrex bowl; Tip dry couscous. Pour over water (mixed with chilli purée).
8. Stir. Cover with plate. Leave for 5 mins. Season.
9. Serve with Coleslaw, Potato Salad, Spicy Potato Wedges or Frittata.

Calories = 882

• 882 / 2 = 441

100g dried couscous = 361 cals

approx 40g is a portion (144 cals)