Tabouleh with Shrimps and Avocado

Durotherm: Serves 4 as a starter/ 2 main course

INGREDIENTS

• 2 avocados
• 200 g couscous
• 40 g butter
• 1 red onion, peeled and cut into fine strips
• 250 ml vegetable broth
• 100 g carrots, peeled and cut into fine cubes
• 100 g leek, halved, washed and cut into fine strips
• 12 shrimps, shelled and inners removed
• olive oil
• salt and pepper from the mill
• 1 red chilli, halves, seeds removed and cut into fine strips
• lemon juice
• 2 sprigs of parsley, roughly chopped
• 2 sprigs of mint, chopped
• white balsamic vinegar

METHOD

• Melt the butter in the DUROTHERM, add the onion and steam until glazed. 
• Add the carrots, leek and chilli and continue steaming for 2 minutes at a medium heat.
• Add the vegetable broth, bring to the boil, add the couscous, cover and place the DUROTHERM in the insulating ring for 10 minutes as soon as steam rises.
• Season the shrimps with salt and pepper, braise until glazed in the hot olive oil and place on kitchen paper to remove any oil.
• Cut the avocado in half, remove the stone, and separate the fruit flesh from the skin using a spoon.
• Loosen the couscous with a fork, season to taste with the white balsamic vinegar and salt and pepper from the mill and garnish with parsley and mint strips.
• Place the avocado on a plate in the skin, fill with the vegetable tabouleh and garnish with the shrimps.

Recipe by Ruedi Lehmann