Kale, Cilantro, and Chorizo Tabbouleh
Author: 
Recipe type: Salad
Cuisine: Lebanese
Prep time: 
Total time: 
Serves: 4
 
I like tabbouleh to pile on textures and flavors: it then becomes a hearty salad you could eat as a main dish if you felt like it. With salty, crunchy, and smoky elements, this nourishing version is downright dreamy served with a runny egg on top.
Ingredients
  • 1⁄2 cup couscous
  • 1 cup vegetable broth or water
  • 2 leaves kale, stemmed and finely chopped (about 2 cups, loosely packed)
  • 1⁄2 cup finely chopped cilantro leaves and stems
  • 1⁄2 cup finely chopped flat-leaf parsley
  • 1⁄2 cup Everyday Citrus Dressing (lime variation, page 16), plus more as needed
  • 1⁄4 cup toasted pumpkin seeds
  • 1⁄2 cup diced dry-cured Spanish chorizo
  • 1⁄4 cup crumbled feta cheese
EVERYDAY CITRUS DRESSING
  • 1⁄4 cup freshly squeezed citrus juice (lemon, lime, orange, mandarin, or grapefruit)
  • 1⁄4 cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar or white wine vinegar
  • 1 tablespoon finely grated citrus zest (lemon, lime, orange, mandarin, or grapefruit)
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1⁄2 teaspoon kosher salt Freshly ground black pepper, to taste
  • 1 teaspoon ground turmeric (optional)
Instructions
  1. EVERYDAY CITRUS DRESSING | MAKES 1⁄2 CUP
  2. Add all the ingredients to an airtight jar. Close the jar and shake vigorously. Taste and adjust seasoning if needed. Keep refrigerated.
  3. Place the couscous in a bowl or a large measuring cup. Bring the vegetable broth to a boil then pour over the couscous. Stir, cover with plastic wrap, and let rest for 10 minutes.
  4. In a large bowl, combine the kale, cilantro, and parsley. Fluff the cooked couscous with a fork, and then add it to the salad (the couscous should still be warm when adding it to the salad). Toss to incorporate the couscous. Drizzle the dressing over the salad and mix well. Add the pumpkin seeds, chorizo, and feta; toss just to combine. Taste and add more dressing or adjust seasoning as needed. Transfer to a serving bowl.
  5. Serve immediately, or refrigerate in an airtight container for up to 1 day.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/kale-cilantro-and-chorizo-tabbouleh/