Tabouleh with Shrimps and Avocado

Durotherm: Serves 4 as a starter/ 2 main course


  • 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


  • 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