Begin by preheating the oven to 350° and preparing a baking sheet.
Wash and pat dry broccolini. Chop it and tossing with olive oil, salt, pepper and lemon juice. Spread evenly over baking sheet and roast for 10-12 minutes until tender and slightly charred. Remove from oven and set aside.
While the broccolini is cooking, bring the water to a boil in a large pot. Once water comes to a rolling boil, stir in couscous. Cover and turn off heat. Let sit, covered, for 10 minutes until all water is absorbed.
Once couscous is finished, fluff with a fork or spatula. Add broccolini, almonds and olive & feta mix (add brine from packaging if desired) to pot or large bowl and combine everything together. Serve warm or cover and refrigerate for up to a week. Enjoy hot or cold! Perfect for picnics, lunches or dinners with protein of choice.
Notes
Nutrition values are approximate and can vary. You can reserve the brine from the olives & feta mix and use it as a dressing if desired.