But first I want to share with you an accomplishment I made yesterday!
I ran a 10.4 mile trail run!
Awww look how happy I look. Who knew how sore I would be today!! I don’t think I’m completely sore from the run (although it was extremely difficult), but more from all of the times I almost fell during the run. We had quite a few days of rain right before the race, so the trail was extremely muddy.
Exhibit A and B
I’m guessing I won’t be allowed to wear those shoes in the gym :(.
I looked for pictures of the race however the ones I found are completely misleading! They are all of these little flat spots of a beautifully wooded trails. Although the race was in a very beautiful setting, they failed to show pictures of all of the large hills you have to climb during the race (my husband counted seven). I’m pretty sure if there were seven, at least five of them were in the first five miles. A friend I was running with had asked me on the first hill if this was the “hill” I had been talking about (I had ran this course one other time in the past), I’m pretty sure that she didn’t like my response when I replied “it is one of them.”
The other “fun” part of this run was all of the creeks you had to get across (with no bridges). There were a few times my shoes got wet and that water was COLD!
But we made it! And I’m sure everyone felt proud!
Today however, I’m taking it easy because I’m so sore!
So let’s get back to cooking shall we?
We have been having a heck of a time keeping up with the chickens and all of the eggs they’ve been laying. So when I came up with this dish, I wanted to make sure that I would have lots of the couscous mixture for leftovers.
Here is what I used:
whole wheat couscous
frozen spinach, thawed and squeeze dry
goat cheese (not shown)
butter and olive oil (also not shown)
bacon (entire package)
chicken broth or chicken bouillon
salt and pepper
When I made this, I had doubled the couscous and made roughly four cups cooked. I would suggest only making about two cups cooked because it is just so filling and let you dish have more bacon and spinach. But that is just me!
So here is what I did:
1. Boil couscous according to package. Instead of water I used chicken broth for extra flavor. I didn’t add salt because of the broth base having plenty of sodium (plus your adding bacon later!). Once couscous is cooked, add in a little fat. I used butter (about two tablespoons) and just a bit of olive oil.
3. Combine couscous, bacon, spinach, and goat cheese (I used what was left in my fridge probably about 11/2-2 ounces.
4. Fry eggs over easy and add a little sprinkle of salt and pepper while cooking.
5. In a bowl, add couscous mixture.