Kale Tabouleh Salad

Kale Tabouleh Salad

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


Directions

  1. 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.
  2. Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.

04/03/2018
Kale Tabouleh Salad, recipe PT15M PT1H 5 455 calories

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