There is no other month I’d rather say Hello! to than October.  But with all the crisp weather and harvest celebration, there is no time to rest! My fall schedule is packed full of dinners out, fundraisers and visits elsewhere, leaving no time to cook during the week. I try to keep my Monday evenings free to cook something large enough for lunches and dinners to sustain the workweek. Like the Israeli CousCous Salad with Lemon Grilled Chicken above, these recipes hold up throughout the week needing nothing more than a quick ‘zap’ in the microwave or just eating cold. I’ll post some of my “Easy Fall Dinners” (solen from this month’s Bon Appetit) this week.

Israeli CousCous Salad with Lemon Grilled Chicken

Ingredients:

• 1 box Israeli Couscous
• 1 carton chicken broth
• lemon vinaigrette (purchased or a combo of lemon juice, salt, pepper, sugar, garlic and olive oil)
• 2 or 3 handfuls sugar snap peas
• 1 red pepper, chopped
• 4 go-to grilled chicken breasts
• fresh spinach

Assembly: Boil Israeli Couscous in chicken broth until tender and drain. Immediately add to the lemon vinaigrette and chill. Blanch sugar snap peas in boiling water for about 3 seconds (don’t over cook!). Drain into an ice bath to crisp and retain bright green color. Add peas and red pepper to cooled couscous. Serve couscous over fresh spinach and top with grilled chicken breast.