- 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
- 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.