After just a few days as a vegeterian, I can officially tell you it is hard, and it’s not because the food isn’t good – it really is. The difficult part, for me at least, is the planning.

I knew I wanted to launch this experiment in March, but for some reason, I didn’t prepare well. The weekend before I stocked up on meat and fish for the freezer. (What was I thinking?) Then, on Friday, I looked at the calendar and thought, “Oh no, I didn’t buy anything to make.” So, I kicked off my days of healthy veggies and whole grains with two boxed meals and a McFlurry, also there was a brownie/cookie. It was bad people.

Luckily, I was able to get to the store on Sunday, so I have some things planned and ready to go now. The only real issue is that two weeks ago I discovered my new favorite lunch. It’s this fantastic couscous salad that is easily customizable. Tuna is one of the main ingredients, and while I could make a vegeterain version of this, I don’t want to. It’s really good just as it is. So while I can’t eat it, would you make some for yourself, please? Someone should really be eating it.

Tuna & Couscous Salad

Serves 4

Ingredients:

• 1 small can of oil packed, Italian tuna (Tonino)
• 1/3 c. chopped sun-dried tomatoes
• 1 lemon, zested and juiced
• 1/4 c. chopped, kalamata olives (pitted)
• 2 tbsp. chopped flat leaf Italian parsley
• 2 tbsp. feta (optional)
• 2 tbsp. to 1/4 c. extra virgin olive oil
• 1 box of whole wheat or pearled (Israeli) couscous prepared according to instructions

Prepare the couscous according to the box’s directions. When it is ready, flake the tuna and add it and the couscous to a large bowl. Toss in the parsley, sun-dried tomatoes, feta and kalamata olives. Season with salt and pepper and and stir with a fork to combine. Add the zest and juice from one lemon.

Add in a swirl or two of evoo. Taste and adjust the seasonings to your liking.