Dorm Room Chef

Good Stuff! Stuffed Tomatoes, That Is.

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:

DRCSpiritOfBostonPic.jpgStuffed Tomato

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

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 cup couscous in tomato
8.) Place in oven at 375 degrees. 8-12 minutes

Continue Reading Below