Lunch Lady

Our canning class got canceled on Sunday. Art had something urgent he needed to do that couldn't wait so he'll reschedule it for a date in the future.

So no canning recipes.

But I have a yummy lunch recipe that I've made and loved! I pack a lunch every single day and I'm not about to eat a sandwich everyday. I just can't handle having the same thing everyday for lunch. I also have an aversion to most lunch meat and PB and J five days in a row is a little overboard.
Sometimes I bring leftovers, but that's not always an option. This recipe yields enough to make two servings, so I was able to bring it two different days. It's refreshing and delicious. It's good hot or cold and it's easy to make.

Couscous Salad with Grapes and Feta

• 1/2 cup couscous
• 1/2 cup hot water
• 1/2 cup chopped toasted walnuts
• 1/2 cup crumbled feta (2 oz)
• 1/2 cup halved red seedless grapes
• 1/4 cup chopped parsley
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pita bread for serving (if desired)

1. Combine couscous and hot water (I boiled my water). Cover and let sit 10 minutes.
   
2. Fluff couscous with a fork and fold in walnuts, feta, grapes, parsley, olive oil, lemon juice, salt, and pepper. Serve with pita bread if desired. Refrigerate for up to a day (I kept it a few days and it was fine).