Kale Cilantro And Chorizo Tabbouleh Recipe

Ingredients For Kale Cilantro And Chorizo Tabbouleh Recipe

• 0.5 cup Couscous
• 1 cup Vegetable broth or water
• 2 Leaves kale, stemmed and finely chopped
• 0.5 cup Finely chopped cilantro leaves and stems
• 0.5 cup Finely chopped flat leaf parsley
• 0.5 cup Everyday citrus dressing, plus more as needed
• 0.25 cup Toasted pumpkin seeds
• 0.5 cup Diced dry cured spanish chorizo
• 0.25 cup Crumbled feta cheese
• 0.25 cup Freshly squeezed citrus juice
• 0.25 cup Extra virgin olive oil
• 2 tablespoon White balsamic vinegar or white wine vinegar
• 1 tablespoon Finely grated citrus zest
• 1 tablespoon Minced shallot
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Kosher salt freshly ground black pepper, to taste
• 1 teaspoon Ground turmeric