Here's something you don't see every day: college students making or eating stuffed tomatoes; or a chef making stuffed tomatoes on the top of a ship. I had the pleasure of seeing the later at the Spirit of Boston, docked in Boston's Seaport neighborhood.

Executive Chef Mike Almond prepared tomatoes stuffed with couscous on a recent summer day. Here's his recipe:

Stuffed Tomato

Ingredients:
- 4 each 5x6 tomatoes w/ tops cut off and seeds scooped out
- 2 cups couscous Israeli
- 2 ¼ cups vegetable broth
- ¼ cup diced white onions
- ¼ cup diced carrots
- ¼ cup diced red peppers
- 1 TBL curly parsley chopped
- 2 TBL feta cheese
- 2 TBL olive oil
- To taste: salt and pepper

Procedure:
1.) Heat oil in sauce pan over medium high heat
2.) Add couscous, carrots, onions, peppers stirring until onion translucent and couscous is a light golden brown. 5-7 minutes
3.) Add vegetable broth and bring to a boil
4.) Reduce heat to simmer, cover, and cook until all cubes absorbed
5.) Pour in feta and curly parsley
6.) Season with salt and pepper
7.) Place ½ cup couscous in tomato
8.) Place in oven at 375 degrees. 8-12 minutes