November has been recognized as National Gratitude Month since 2015. It was started to coincide with the celebration of Thanksgiving. This November, take some time each day to think of things you are grateful for. Keep a journal, volunteer in the community, send notes to family and loved ones, or even better, bless someone with a nice meal. This Couscous Salad is a great way to share and let someone know you're thankful for them. You can serve this as a side dish or add protein and make it a whole meal.
Don't forget to wake up every morning and ask yourself what you have to be grateful for. I hope you have a thankful month. Enjoy!
Take Time For Gratitude
Couscous Salad
Ingredients
¾ cup dry couscous
⅓ cup dried cranberries
1 cup boiling water
½ cup low-fat Italian salad dressing
1 cucumber, peeled, seeded and diced (about 1 cup)
2 green onions, sliced
¾ cup peas (fresh, frozen, or canned, drained and rinsed) (see Notes)
¼ cup chopped toasted pecans (or other nuts)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Put the couscous and cranberries in a large bowl.
- Pour boiling water over the mixture. Cover and let stand until just warm, about 10 minutes. Fluff with a fork to separate.
- Add dressing and mix lightly.
- Add the rest of the ingredients and toss lightly to mix.
- Refrigerate leftovers within 2 hours.
- Thanks to Food Hero for this recipe.
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