This recipe comes from The Plank Grilling Cookbook, cooked on a wooden plank, the tomatoes and couscous really absorb the smokey flavor. This is a great recipe for entertaining because you can make the filling up to two days ahead of time. You can also stuff the tomatoes and store them in the refrigerator several hours before you’re ready to grill. Serve two as a meal with salad or one as a side. I love these for summer brunch. For a guide on grilling with planks see Plank Position.
Shrimp & Couscous Stuff Tomatoes Topped with Goat Cheese
4 large ripe tomatoes
1/2 teaspoon mustard powder
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 shallot, minced
2 garlic cloves, minced
1 tablespoon chopped fresh basil
1 cup cooked salad shrimp, about 1/2 pound
1 cup cooked couscous, cooled
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces crumbled goat cheese
Cut the tops off each tomato. Scoop out the pulp and discard. Sprinkle the interior shells of the tomatoes with a few pinches of salt and invert on paper towels to drain.
To make the stuffing, in a large bowl whisk together the mustard powder, olive oil, vinegar, shallot, garlic, and basil. Add the shrimp, couscous, salt, and pepper and stir to combine. Fill the tomato cavities with the couscous mixture.
Prepare plank for grilling according to instructions. Place stuffed tomatoes on plank. Close lid and grill for 10 to 15 minutes. Open grill and sprinkle crumbled goat cheese over each tomato, close lid, and grill for an additional 2 minutes. The tomatoes will soften as a result of grilling. Using a slotted spoon, carefully remove them from the plank and serve.
Shrimp & Couscous Stuffed Tomatoes Tips
- I top the tomatoes with goat cheese crumbles before adding them to the grill so I don’t have to open the grill lid (and possibly start a fire) before they are finished cooking.
- Just crumbling goat cheese on top isn’t enough for me. I mix goat cheese crumbles into the stuffing mixture and add some to the top.
- If you can’t find small shrimp simply cut up larger shrimp. Or, leave out the shrimp for a vegetarian option. For a party I make some with and without.