Crackers have a thick slice of tomato, a bit of mozzarella cheese and a pit of pesto. The remainders of the tomato and shredded mozzarella is in the plastic bowl with more pesto.
Then I headed to the office for a little work and a meeting. I made my way back home and started on a Moroccan-style stew with acorn squash, tomatoes, and chickpeas (2 serv veggies) served over couscous (1 serv grain). It was delish! Now I'm ready for a walk with the hubby and relaxing with Grey's Anatomy... and perhaps a cup of herbal tea to usher in the cool front!
Moroccan-Style Stew with Couscous
1 acorn squash, cooked a bit (I pierced and microwaved it last night) and cubed
1 14.5 oz can diced tomatoes
1 14.5 oz can chickpeas, drained and rinsed
1/2 large red onion, diced
1 Tbsp olive oil
1/4 t ground cinnamon
1/4-1/2 t cumin
dash of cayenne
salt to taste
1 C couscous
2.5 C boiling water or broth
Saute the onion in the oil over medium heat. Add the squash (should be a bit undercooked yet). Let this cook over medium-high heat for a minute or two, and then add the tomatoes and the juices. Bring to a boil. Lower heat to a simmer, covered, and stir occasionally for 10-15 minutes. Add chickpeas, stir, and let simmer for another 5 min or so. At this time, you can add the boiling water or broth to the dry couscous, cover, and let sit. Add cinnamon, cumin, cayenne and salt. Let simmer for a min, then taste and adjust spices to your liking. Fluff couscous with a fork. Serve stew over hot cooked couscous.