{Scroll down to enter the giveaway!}
Today, I am sharing with you a beautiful and delicious recipe excerpted from Marie Asselin’s new book, Simply Citrus.
Marie Asselin is the talented Quebec-based author of the blog Food Nouveau, which documents her cooking and baking adventures. She is also a food stylist, recipe translator, and culinary teacher — a “slasher” after my own heart. I have been following her, especially on Instagram, for a while, and the simplicity and freshness of her food always resonates with me.
Among the many cookbooks that land on my desk, this one stole my heart immediately. The lovable trim size, the sunny color palette, the inspired dishes featured using every possible kind of citrus… I loved everything about it, and tagged just about every page. I mean, don’t we all need more Roasted Beet, Kumquat and Mozzarella Salads? And Buddha Bowls with Crispy Tofu, Coconut Quinoa, and Sweet Mandarin? And Orange Blossom Zabagliones with Strawberries? I know I do.
I asked for permission to share one of these winning recipes with you, a Kale, Cilantro, and Chorizo tabbouleh I have made a few times with great success for an easy and vibrant weeknight dinner, with leftovers to bring to my office for lunch. It is the perfect opportunity to try her formula for Everyday Citrus Dressing, which is different from mine, and offers a complex balance of tang and velvet.
Of course, if you’re a vegetarian, you can easily swap out the chorizo for diced smoked tofu. If you eat a grain- or gluten-free diet, you could use cauliflower “rice” in place of the couscous. And if you don’t do dairy, a scoop of store-bought or homemade cashew “cheese” would replace the feta cheese nicely.
Win a copy of Simply Citrus!
Also! Marie Asselin and her publisher have offered to give away a copy of Simply Citrus to one lucky reader of Chocolate & Zucchini!
To enter, please fill out this form before Thursday, May 3, midnight Paris time.
I will draw one name randomly (if you’re curious this is the service I use), and announce the winner here the next day. Please note that the book can only be shipped to mailing addresses in the US and Canada. Good luck to you!
Winner announced! Our lucky winner is Marie-Christine Gonon from Quebec. She will receive a copy of Simply Citrus from the publisher; I hope she likes it as much as I do!
Have you tried this? Share your pics on Instagram!
Please tag your pictures with #cnzrecipes. I'll share my favorites!
Ingredients
- 80 grams (1/2 cup) couscous
- 240 ml (1 cup) vegetable broth or water
- 2 leaves kale, stemmed and finely chopped (about 2 cups, loosely packed)
- 60 grams (1/2 cup) finely chopped cilantro, leaves and stems
- 60 grams (1/2 cup) finely chopped flat-leaf parsley
- 120 ml (1/2 cup) Everyday Citrus Dressing (recipe below), plus more as needed
- 30 grams (1/4 cup) toasted pumpkin seeds
- 120 grams (1/2 cup) diced dry-cured Spanish chorizo
- 30 grams (1/4 cup) crumbled feta cheese
Instructions
- 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 a plate, 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.
Have you tried this? Share your pics on Instagram!
Please tag your pictures with #cnzrecipes. I'll share my favorites!
Ingredients
- 60 ml (1/4 cup) freshly squeezed lemon or lime juice
- 60 ml (1/4 cup) extra virgin olive oil
- 2 tablespoons white balsamic vinegar or white wine vinegar
- 1 tablespoon finely grated lemon or lime zest
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon ground turmeric (optional)
Instructions
- Add all the ingredients to an airtight jar.
- Close the jar and shake vigorously. Taste and adjust seasoning if needed.
- Keep refrigerated for up to 2 weeks.
