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.
2leaveskalestemmed and finely chopped (about 2 cups, loosely packed)
1/2cupfinely chopped cilantro leaves and stems
1/2cupfinely chopped flat-leaf parsley
1/2cupEveryday Citrus Dressinglime variation, page 16, plus more as needed
1/4cuptoasted pumpkin seeds
1/2cupdiced dry-cured Spanish chorizo
1/4cupcrumbled feta cheese
EVERYDAY CITRUS DRESSING
1/4cupfreshly squeezed citrus juicelemon, lime, orange, mandarin, or grapefruit
1/4cupextra virgin olive oil
2tablespoonswhite balsamic vinegar or white wine vinegar
1tablespoonfinely grated citrus zestlemon, lime, orange, mandarin, or grapefruit
1tablespoonminced shallot
1teaspoonDijon mustard
1/2teaspoonkosher salt Freshly ground black pepperto taste
1teaspoonground turmericoptional
Instructions
EVERYDAY CITRUS DRESSING | MAKES 1⁄2 CUP
Add all the ingredients to an airtight jar. Close the jar and shake vigorously. Taste and adjust seasoning if needed. Keep refrigerated.
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.
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.
Serve immediately, or refrigerate in an airtight container for up to 1 day.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.