Tag: Healthy

Appetizers, entertaining, Fish and Shellfish

Healthy Holiday Appetizers: Warm Smoked Salmon and Kale Crostini

by Lynda Balslev5 Comments on Healthy Holiday Appetizers: Warm Smoked Salmon and Kale Crostini

~ Warm Smoked Salmon, Kale, Lemon, Capers, Parsley ~

During the holiday season, it’s nice to have a few healthy appetizers up our sleeve for guilt-free nibbling before a big meal. Warm smoked salmon salad is an elegant, healthy and seriously tasty starter which can be made in advance. Spread it on crostini, scoop it with tortilla chips, or take it one step further and pile on kale leaves for a bigger heartier bite. Just be sure to make a big batch. The salmon will keep in the refrigerator for 2 to 3 days, perfect for having on hand for unexpected guests, a light lunch and late night cravings.

Warm Smoked Salmon and Kale Crostini

Depending on the event, you can serve these as bruschetta or smaller crostini. For a lighter version, skip the bread and use the kale leaves as the serving vessel. Warm smoked salmon is available in fish markets and specialty stores. To learn more about how it’s prepared, read here. Makes 10.

12 ounces warm smoked salmon, flaked
1/4 cup finely chopped red onion
1/4 cup chopped Italian parsley leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon Greek yogurt or sour cream
2 teaspoons capers, finely chopped
1 teaspoon Sriracha or hot sauce, or to taste
1/2 teaspoon freshly ground black pepper
10 baguette slices, 1/2-inch thick (or 5 slices levain bread, cut in half)
Extra-virgin olive oil
Sea salt
10 lacinato kale leaves
1/2 lemon
Snipped chives, for garnish

Combine the salmon, onion, parsley, lemon juice, yogurt, capers, hot sauce and pepper in a bowl. Mix with a fork to thoroughly combine.

Brush the bread with olive oil and lightly sprinkle with sea salt. Toast in oven until light golden on both sides. Remove and cool slightly.

Tear 2-inch tips off of the kale leaves. (Save the rest of the kale for another use). Place in a large bowl and add 2 teaspoons olive oil and a pinch of salt. Lightly massage the leaves to coat and slightly soften, about 30 seconds. Place a leaf tip on bread. Spoon salmon salad over the kale. Squeeze with half lemon and garnish with snipped chives. Serve immediately.

Autumn, Fall, Soups and Stews

Mushroom Barley Kale Soup

by Lynda Balslev5 Comments on Mushroom Barley Kale Soup

barley kale soup

~ Mushroom, Barley and Kale Soup with Miso ~

We are entering the indulgent time of year with parties and holidays stretching into the months ahead. As fun as that may be, it’s important to have a few simple and restorative recipes up our sleeve for nourishing dining. This soup may be prepared within 30 minutes, and it’s brimming with health and good flavor. Quick cooked carrots and kale hold their shape, color and nutrients, humble barley adds fiber and minerals, and umami-rich mushrooms and miso promise second helpings.  If you are looking to indulge, this is one meal where you won’t feel any guilt.

Mushroom, Barley and Kale Soup

Serves 4

1 tablespoon olive oil
1 large yellow onion, chopped
2 medium carrots, sliced 1/4-inch thick
8 ounces sliced assorted wild mushrooms, such shitake, cremini, cepes
1 cup barley
2 teaspoons fresh thyme or 1 teaspoon dried
6 cups chicken stock
1 bay leaf
3 teaspoons fresh thyme, or 1 teaspoon dried
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 bunch kale (lacinato or curly) tough stems removed, leaves torn in bite size pieces, about 4 cups
1 tablespoon red miso paste

Heat the oil in a medium sized stock pot over medium heat. Add the onion and saute until softened without coloring, about 3 minutes. Add the carrots mushrooms and carrots and saute until carrots are bright in color and crisp tender and the mushrooms just begin to release their juices, about 3 minutes. Add barley and stir to coat. Add the stock, bay leaf, thyme, salt, and black pepper. Bring to boil, then reduce heat and simmer, partially covered, until barley is tender, about 30 minutes. Stir in kale. Simmer until kale turns bright green and wilts, 1 to 2 minutes. Remove from heat and stir in miso. Taste to check for seasoning. Serve garnished with fresh thyme.

Pasta

Pasta with Bacon and Brussels Sprouts

by Lynda Balslev7 Comments on Pasta with Bacon and Brussels Sprouts

Bacon Brussel Sprout Pasta tf

Are you looking for ways to get your family to eat brussels sprouts? This recipe may do the trick – with a little help from bacon. Fresh yet hearty, full of healthy crucifers and dotted with crispy bacon, this simple dinner is perfect for an autumn weeknight.

Pasta with Bacon and Brussel Sprouts

Cauliflower or broccoli may be substituted for the brussels sprouts.

Serves 4.

1 pound orrechiette or conchiglie pasta

1/2 pound bacon, cut in 1/2-inch pieces
3/4 pound brussels sprouts, halved (quartered if large)
1 garlic clove, minced
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup finely grated parmesan cheese, plus extra for garnish

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain and transfer to a large bowl.
While the pasta is cooking, heat a skillet over medium heat. Add the bacon and cook until fat is rendered and bacon is golden. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Discard all but 1 tablespoon bacon fat from skillet. Add the brussels sprouts and saute until they are crisp tender, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds, then add the chicken stock. Continue to cook until the brussels sprouts are tender, 3 to 4 minutes. Add the cream and simmer until thickened to a sauce consistency, about 2 minutes. Stir in the salt and pepper and check for seasoning.
Add the brussels sprouts, bacon and cheese to the pasta and toss to combine. Serve with extra cheese on the side.

Breads, Pasta, Rice, Grains, Fish and Shellfish, Main Course, salad, Vegetables and Salads, Vegetarian

Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad

by Lynda Balslev25 Comments on Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad
Why I Cook and a recipe for Shrimp, Bulgur and Kale Salad

I think many of you understand what I mean when I say that life right now is a little tilted. There is a new normal to many assumptions and expectations we have taken for granted. Some of this is organic: Life changes. Kids grow, parents age, we shift. Some of this is external, a result of the state of the world as we know it, affecting finances, jobs, homes, security – even the weather. We all have our own mix of ingredients that concoct a recipe, a plan, for life. Yet, the only sure thing is that there is no sure thing. And this is why I like to cook.

A while back, I was asked by a writer, cook and friend, Why do I cook? Since then I’ve given that question much thought and come up with numerous answers. If I had to choose one, this would be it: Not only does cooking nourish on a daily basis, stroking the senses and filling the belly, it’s predictable, methodical and intensely personal. While paradigms may shift, and new normals unfold, there is a consistency to cooking, rooted in history, embracing the present, telling a story and binding a family – colored by a sensuality and creative fingerprint that nudges the soul. I might not have a crystal ball, but I can predict my dinner, and I will make it happen. When I cook, I surrender to its principles, meditate on the process, and revel in its artistic shape. The power to create and provide the sustenance that nourishes and connects the people who touch us is a most simple and powerful gift which we can realize for ourselves and loved ones every single day, no matter the turns that life takes. That is why I cook. Why do you like to cook?

Shrimp, Bulgur and Kale Salad

There is something intrinsically satisfying about a grain salad. Hearty, fresh and toothsome, brimming with greens and chopped vegetables, it’s both nutritious and versatile. Feel free to substitute farro, quinoa, wheat berries or couscous for the bulgur, and toss in your favorite seasonal vegetables. Top it with shrimp, chicken, steak, or, for a vegetarian version, sprinkle with feta cheese. Serves 4.

For the bulgur and kale salad:
1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon Tabasco or hot sauce
6 large Tuscan/Lacinato kale leaves, tough stems removed, chopped
2 scallions, white and green parts thinly sliced
1 large carrot, finely grated
1 small red bell pepper, stemmed and seeded, finely diced
1/2 small red onion, finely chopped, about 1/2 cup
1/4 cup each chopped fresh flat leaf parsley, mint and cilantro

For the shrimp:
1 tablespoon extra-virgin olive oil
3/4 pound medium shrimp, shelled and deveined
1/2 teaspoon crushed red chili flakes, or to taste
1/2 teaspoon salt
1/2 lemon

Prepare the salad:
Place the bulgur in a large bowl. Pour the water over the bulgur and stir to combine. Add lemon juice, olive oil, salt, pepper, cumin and Tabasco. Stir again. Set aside until the liquid is absorbed and the bulgur is tender but chewy, about 20 minutes. Add the remaining ingredients and stir well. Taste for seasoning. If necessary, add more olive oil to moisten the salad.

Heat 1 tablespoon olive oil in a skillet or grill pan over medium high heat. (If using a grill, prepare grill for direct cooking over medium heat.) Cook or grill shrimp, turning once, until their color turns pink and they are just cooked through the center, about 2 minutes per side. Transfer to a bowl. Sprinkle with chili flakes, salt and drizzle with juice from half a lemon.

To serve, arrange salad on a platter or divide among serving plates. Top with shrimp. Garnish with extra red chili flakes and chopped parsley.

If you like this, you might enjoy these recipes:
Warm Steak and Farro Salad with Golden Beets and Chickpeas from TasteFood
Spiced Bulgur Pilaf with Pine Nuts and Currants from Cookin’ Canuck
Red Quinoa and Kale Slaw from TasteFood
Layered Quinoa Salad with Beet Vinaigrette from Family Fresh Cooking

Baking, Desserts, Fruit, gluten-free, Grilling

Apricot Brûlée: Roasted and Caramelized Apricots with Greek Yogurt and Lemon

by Lynda Balslev19 Comments on Apricot Brûlée: Roasted and Caramelized Apricots with Greek Yogurt and Lemon
Apricot Brûlée: Roasted and Caramelized Apricots with Greek Yogurt and Lemon

This apricot dessert has a few secrets. Not only is it sublime, it’s healthy and relatively low-fat. Its secret ingredient is Greek yogurt – a wondrous whole milk product which is richly thick, creamy and tart. Its secret technique is to use ingredients which are simple, fresh and in season – which isn’t really a secret, but a golden rule for cooking. Freshness and simplicity showcase great natural flavor and preclude the need to over-fuss ingredients.

The sumptuous results belie the ease and healthiness of these brûléed apricots. A little sugar is sprinkled over each apricot half, which are broiled until the sugar dissolves and begins to caramelize. As this happens, the fruit softens and breaks down, virtually melting into itself, held together by its soft skin with a puddle of caramelized sugar pooled in the center. Whisked Greek yogurt, lightly sweetened and brightened with lemon, is spooned over the top or to the side of the fruit – you decide – serving as a cool complement to the apricot’s warmth. It’s a luscious and fresh end to any meal. Your guests will be licking their plates.

Apricot Brûlée

Serves 4 to 6

6 ripe but not too mushy apricots, halved and pitted.
1/4 cup plus 1 1/2 tablespoons granulated sugar
1/4 cup light brown sugar, plus extra for garnish
3/4 cup Greek-style whole milk yogurt
1/2 teaspoon finely grated fresh lemon zest, plus extra for garnish

1. Heat the oven broiler or prepare the grill for direct cooking over medium heat.
2. Mix the 1/4 cup granulated sugar and the brown sugar in a small bowl.
3. If broiling, arrange the fruit, skin-side up, in an oven-proof skillet or on a baking sheet. If grilling, arrange the apricots skin-side up on the grill or in a grill pan.
4. Grill until the apricots begin to turn light golden. Flip the apricots and sprinkle the sugars evenly over each half. Continue to broil or grill until the centers are bubbly and beginning to caramelize, 3 to 5 minutes. Divide the apricots between serving plates.
5. Whisk the yogurt, the 1 tablespoon granulated sugar, and 1/2 teaspoon lemon zest together in a small bowl. Spoon a little yogurt over each apricot half (or spoon on the side of the plate). Sprinkle with a little brown sugar and extra lemon zest for garnish.

Baking, Desserts, Fruit

Blueberry Tartlets with Yogurt and Lemon

by Lynda Balslev21 Comments on Blueberry Tartlets with Yogurt and Lemon
Blueberry Tartlets with Yogurt and Lemon

Blueberry Tartlets with Yogurt and Lemon – recipe by Lynda Balslev

Go ahead, indulge yourself. These gorgeous blueberry tartlets are rich and creamy, fragrant with lemon, bursting with fruit and not-too-decadent. Why? The luscious filling is 100 percent yogurt, not cream cheese or mascarpone. The trick is to choose a full fat Greek-style yogurt. It’s thick and silky, with a tang that perfectly offsets mellow, inky blueberries. The crust is a traditional graham cracker crust, which, yes, has brown sugar and butter (as any self respecting graham cracker crust should). So these tarts are just a little bit wicked, but it’s a dessert after all, and what’s wrong with being a little wicked anyway?

Blueberry Tartlets with Yogurt and Lemon

Makes 1 (10-inch) tart or 6 to 8 individual tartlets

Crust:
10 ounces graham crackers (or sweet digestive biscuits)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted

Filling:
2 cups whole milk Greek-style yogurt
3 tablespoons granulated sugar (or honey)
1 teaspoon finely grated lemon zest
2 cups blueberries
Lemon zest for garnish

Heat oven to 350°F (180°C). Combine the graham crackers, sugar, cinnamon and salt in the bowl of a food processor. Process until crumbly. Add butter and pulse until the crust is blended and beginning to stick. If using a tart pan, dump the crumbs into a 10-inch tart pan, pressing with fingers evenly over the bottom and up the sides. If using individual tart dishes or ramekins, divide the crumbs between 6 to 8 ramekins and press the crumbs evenly over the bottoms and up the sides. Transfer to a baking sheet. Bake in oven until crust begins to turn golden brown, 10 to 12 minutes. Remove and cool completely on a rack.

While the crust is cooling, whisk the yogurt, sugar and lemon zest in a bowl. Pour the yogurt into the cooled crust, smoothing the top. Dot the yogurt with blueberries. Garnish with lemon zest. Refrigerate until serving, up to 4 hours.

Baking, Breads, Pasta, Rice, Grains, Breakfast, Cookies, Cooking for Your Health, Desserts, Vegetarian

Cooking for your Health: Homemade Granola Bars

by Lynda Balslev20 Comments on Cooking for your Health: Homemade Granola Bars

In this installment of Cooking for your Health, the theme is brain food: Healthy high energy snack food that’s a perfect pick-me-up during the work or school day or following a workout, providing a nutritional boost of energy which improves concentration and stamina. A diet rich in iron, B vitamins, essential fatty acids and complex carbohydrates comprises a winning menu for your brain, increasing focus and memory. While nailing the nutrition may be easier to accomplish when preparing a sit-down meal, it’s often difficult to find in a snack when you are grabbing food on the go. What can you eat that’s portable, delicious and healthy? Look no further than these homemade granola bars.

Homemade Granola Bars

Makes approximately 24 small bars.

2 cups old fashioned oats
1/2 cup coarsely chopped raw almonds
1/2 cup unsweetened grated coconut
1/4 cup almond meal
1/4 cup unsalted butter
1/2 cup (packed) light brown sugar
1/3 cup maple syrup
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups dried fruit, such as chopped apricots, cranberries, blueberries, or raisins

Preheat the oven to 350°F. Butter an 8 by 11-inch baking pan and line with parchment.
Combine the oats, almonds, coconut, and almond meal in a bowl. Pour onto a rimmed baking sheet and spread evenly. Bake until fragrant and lightly toasted, 8 to 10 minutes. Remove from the oven and pour into a large bowl. Reduce the oven temperature to 300°F.
Melt the butter in a small saucepan over medium heat. Whisk in the sugar and syrup, stirring to dissolve the sugar. Remove from the heat and whisk in the vanilla, cinnamon, and salt. Pour the sugar over the oats, mixing to thoroughly combine. Stir in the dried fruit. Pour the batter into the prepared pan, spreading to firmly and evenly distribute.
Transfer to the oven and bake until golden brown, 30 to 40 minutes. Remove and cool completely in pan until firm, at least 2 hours. Cut into squares or rectangles. Store at room temperature in an airtight container.

Breakfast, Desserts, Fruit, Vegetarian

Yogurt Parfaits with Rhubarb Compote and Almond Granola

by Lynda Balslev17 Comments on Yogurt Parfaits with Rhubarb Compote and Almond Granola
Yogurt Parfaits with Rhubarb Compote and Almond Granola

~ Rhubarb Compote, Almond Granola, Greek Yogurt ~

Every morning I remind my kids to eat breakfast – and then I don’t eat one myself. I confess that a strong cappuccino is enough to propel me out the door each day, when I know – I know – it’s not smart. How to change my ways and correct this parental double standard? Well, if I had the fixings for this yogurt parfait in my refrigerator each morning, you can bet I would eat it. The good news is  the compote and granola are easy to make in large quantities ahead of time. So no excuses. Eat your breakfast.

Yogurt Parfaits with Rhubarb Compote and Almond Granola

This is delicious for breakfast, lunch or a snack. Feel free to double the quantities so you have extra on hand for breakfasts during the week.

For the Rhubarb Compote:
Makes about 2 cups

2 pounds rhubarb stalks, ends trimmed, cut in 1/2-inch pieces
3/4 cup granulated sugar
1/2 teaspoon almond extract

For the Almond Granola:
Makes about 4 cups

2 cups oats
1 cup almonds, coarsely chopped
1/4 cup unsweetened coconut
1/4 cup wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup grapeseed oil
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/2 cup raisins

Greek-style yogurt

Prepare the compote:
Combine all of the ingredients in a large saucepan. Cook over medium heat, stirring, until the sugar dissolves and the rhubarb begins to release its juice. Simmer, partially covered, until rhubarb is soft, about 20 minutes. Remove from heat and cool completely. Compote may be made up to 3 days in advance. Cover and refrigerate until use.

Prepare the granola:
Line a rimmed baking sheet with parchment paper. Preheat oven to 300 F (150 C). Toss the oats, almonds, coconut, wheat germ, cinnamon and salt together in a large bowl. Whisk oil, honey, maple syrup, brown sugar and vanilla together in a small saucepan over medium-low heat until sugar dissolves. Add to the oats and toss to thoroughly coat. Spread the granola on the baking pan. Bake until toasted golden brown, jiggling the pan once or twice, about 30 minutes. Remove and cool. Transfer to a bowl and toss with the raisins. Store in an airtight container at room temperature for up to one week.

To assemble the parfaits, spoon alternating layers of yogurt, compote and granola in a glass, finishing with a topping of granola.

Cooking for Your Health, Fish and Shellfish, gluten-free, Main Course

Salmon Wrapped in Kale Leaves with Harissa

by Lynda Balslev20 Comments on Salmon Wrapped in Kale Leaves with Harissa

Salmon Kale
~ Salmon Wrapped in Kale with Dill and Harissa ~

In this latest installment of Cooking for your Health, the focus is on promoting health and weight loss without sacrificing the pleasure of good food. Low-fat, nutrient-rich diets do not need to be boring or tasteless. This recipe for Salmon Wrapped in Kale Leaves with Dill and Harissa proves just that. It’s a healthy and delicious meal which will nourish your body and provide essential vitamins, nutrients and protein.  It’s also an easy recipe to prepare, yielding elegant, dinner-party results which will be enjoyed by all, whether they are on a diet or not.

Salmon is a top protein choice low in saturated fat, rich in vitamins B and D, minerals and Omega-3 amino acids. Teamed up with kale, a cruciferous superfood packed with cancer-fighting antioxidants, you have a dream meal that is a nutritional powerhouse and tastes great, too. The earthy kale leaves pair beautifully with rich and buttery salmon. A squirt of harissa and a few frizzy dill sprigs crown the wraps with vibrant heat, color and spice. Eating for your health doesn’t get any better than this.

Baked Salmon and Kale Wraps with Dill and Harissa

A spoonful of homemade harissa brightens this simple recipe. Sriracha may be substituted for the harissa. Serves 4 as a dinner course or 8 as a light lunch.

16 large kale leaves
Salt
Extra-virgin olive oil
1 large bunch dill sprigs with stems
1 lemon, halved
4 center-cut salmon fillets, each about 8 ounces and 1-inch thick, halved
Freshly ground black pepper

Harissa or Sriracha sauce

Remove and discard the tough stems and ribs from the kale, leaving the leaves intact. Bring a large pot of salted water to a boil. Add the kale leaves, and blanch to soften, about 15 seconds. Transfer the kale to an ice water bath to cool. Drain and dry thoroughly on a kitchen towel.
Preheat the oven to 350°F. Coat the bottom of a baking dish with 1 to 2 tablespoons of olive oil. Select 8 large dill sprigs without stems and set aside. Scatter the remaining dill sprigs with stems over the bottom of the pan.
Brush salmon filets with olive oil. Squeeze 1/2 lemon over the salmon and lightly season with salt and pepper. Place a piece of salmon on a kale leaf. Wrap the leaf around the salmon. If necessary, use another kale leaf to sufficiently cover.  Arrange the the kale-wrapped salmon over the dill in the baking pan, seam-side down. Repeat with the remaining salmon filets and kale leaves. Brush the kale leaves with olive oil and squeeze more lemon over the fish. Sprinkle with a little more salt and pepper. Bake in oven until salmon is cooked through, about 30 minutes. Serve warm, garnished with a spoonful of harissa.

Breads, Pasta, Rice, Grains, Cooking for Your Health, salad, side dish, Vegetables and Salads, Vegetarian

Cooking for your Health: Greek Couscous Salad

by Lynda Balslev25 Comments on Cooking for your Health: Greek Couscous Salad
Cooking for your Health: Greek Couscous Salad

For the latest installment of Cooking for your Health, which nicely coincides with the Meatless Monday initiative, I present you with this recipe for Greek Couscous Salad. It’s still winter in this part of the world, although the weather is behaving more like spring. Hefty winter salads are a healthy, satisfying and an economical way to get our daily dose of vitamins and nutrients during the cold season, while providing light yet substantial sustenance. This recipe looks to the Greek salad for inspiration. Chopped cucumber, onion, sweet peppers and fresh herbs, rich in Vitamins A and C, are tumbled with whole wheat couscous and protein-rich chickpeas, then topped with a sprinkling of feta cheese. Boosted with lemon, garlic and cayenne, this salad is at once healthy and ridiculously good. I like to serve it simply as-is or scooped into pita bread with a dollop of tsatsiki and harissa. Healthy and meatless don’t get better than this.

Greek Couscous Salad

This salad is very forgiving in its ingredients. The couscous may be substituted with another favorite grain such as farro or quinoa. Feel free to add more or less of the vegetables to the couscous to your taste. The important thing is to have a variety of texture and lots of crunch. Serves 4 to 6.

1 1/4 cups water
3 tablespoons olive oil, divided
1 teaspoon salt, or more to taste
1 1/2 cups whole wheat couscous
1/4 cup fresh lemon juice
2 scallions, green and white parts thinly sliced
1 small red bell pepper, seeded and diced, cut in 1/4 inch dice
1/2 small English cucumber, seeded, cut in 1/4 inch dice, about 1 cup
1/2 small red onion, finely chopped, about 1/4 cup
1 small red jalapeno or Fresno pepper, seeded, minced
1 garlic clove, minced
1 – 15 ounce can chickpeas, drained and rinsed
1/2 cup Italian parsley leaves, chopped, plus extra for garnish
1/2 cup mint leaves, chopped
2 teaspoons finely grated lemon zest
1 teaspoon Tabasco, or to taste
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
Black olives (kalamata, oil-cured or niçoise) for garnish

Bring water, 2 tablespoons olive oil and 1 teaspoon salt to a boil in a medium saucepan. Remove from heat. Stir in couscous and lemon juice. Cover and let sit until all of the liquid is absorbed, about 5 minutes. Fluff with fork and transfer the couscous to a bowl. Add remaining ingredients and 1 tablespoon olive oil. Gently mix to thoroughly combine. Taste for salt and seasoning. Serve warm or at room temperature garnished with olives.