Sequestration Meal #695

 

I found a recipe for pesto couscous and chickpea salad at Consciously Vegan, and I decided to make it with some jarred pesto, which made it pretty easy to put together. It also used up a half a can of chickpeas I had in the fridge (I cut the recipe in half), so that was helpful. 

Still being in acute distress mode, I did the tomato and cucumber thing again. This was a pretty good meal. I'm slowly using stuff up, too, which is good. This has been a good challenge these past few months. It doesn't have a clear end in sight at the moment, but that's fine, too.