Happy Monday everyone!

Despite spending hours sorting through credit card statements and tax forms (being a freelancer makes tax season so much more exciting!), I still managed to have a great weekend. Maybe it was the unseasonably warm weather. Or maybe it was because two dear friends got married in an utterly inspiring way. Or maybe it was the fact that I got to spend Sunday night post-church batting around ideas and hanging out with several good friends. (Rosé may have been involved...)

In honor of the warm weather, I wanted to share with you all a healthy, summery recipe I recently created. I was craving Greek salad with grilled chicken the other day, and when I found some Israeli couscous in my pantry (the larger cousin of regular couscous) I decided to toss it in.

The result is a bright, summery combo of tomatoes, cucumber, red onion, feta, olives, and herbs (you can use parsley, mint, basil, or any combo of the three) tossed with Israeli couscous and served with lemony, garlicky grilled chicken. This is the perfect dish to whip up on a weeknight and take the leftovers to work the next day. And if you're a vegetarian, just nix the chicken and make couscous salad – it's delicious on its own. This is also a great meal to make for a picnic or cookout; everything can be made in advance and eaten cool or at room temperature.

Even though it's still spring, take advantage of the warm weather and make yourself a deliciously healthy meal this week. If you have an outdoor space, even better – pour yourself a glass of rosé and head outdoors with your grilled chicken and couscous salad. It will feel like a little mid-week vacation. And clearly, you deserve it!