Saturday

I ran 20 miles this morning. 3 more Saturday runs till the marathon. I'm finding it a little hard to believe I ran that far, but then I try to get up off the futon and my legs remind me that yes, I did indeed run 20 miles.

I made a yummy side dish for dinner. I found the recipe in the Spirit of Women magazine at the hospital.

7 Veggie Couscous:

Ingredients

• 1 T olive oil
• 1 medium onion
• 2 garlic cloves
• 1 medium yellow crookneck squash - diced
• 1 medium zucchini - diced
• 1 small butternut squash - peeled and cubed
• 1/4 tsp cumin
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1 1/2 c chicken or veggie broth
• 1 c frozen peas
• 1 c halved cherry or grape tomatoes (I did not use tomatoes and it tasted just fine)
• 1 c plain couscous

1. Heat oil over medium heat, add onion and garlic, cook till onions are tender, add squash and spices. Cook for 1 min, till aromatic, stirring frequently
2. Add broth and bring to a boil, reduce heat to low and simmer till squash is tender, about 5 minutes
3. Stir in frozen peas, tomatoes, and couscous, cover and simmer for 5 minutes
4. Remove from heat and let sit, covered, for 10 minutes
5. Fluff and serve