Kale Tabouleh Salad - cooking recipe

Ingredients

1 cup boiling water
2/3 cup lemon juice
1/2 cup olive oil
2 cups whole wheat couscous
2 cups chopped fresh kale
2 small tomatoes, chopped
3 small mushrooms, chopped, or more to taste
1/2 teaspoon ground sumac (optional)
salt to taste

Preparation

Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.
Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.