Kale, Cilantro, and Chorizo Tabbouleh

⁄2 cup couscous

vegetable broth or water

leaves kale, stemmed and finely chopped (about 2 cups, loosely packed)

⁄2 cup finely chopped cilantro leaves and stems

⁄2 cup finely chopped flat-leaf parsley

⁄2 cup Everyday Citrus Dressing (lime variation, page 16), plus more as needed

⁄4 cup toasted pumpkin seeds

⁄2 cup diced dry-cured Spanish chorizo

⁄4 cup crumbled feta cheese

⁄4 cup freshly squeezed citrus juice (lemon, lime, orange, mandarin, or grapefruit)

⁄4 cup extra virgin olive oil

white balsamic vinegar or white wine vinegar

finely grated citrus zest (lemon, lime, orange, mandarin, or grapefruit)

minced shallot

Dijon mustard

⁄2 teaspoon kosher salt Freshly ground black pepper, to taste

ground turmeric (optional)