Instructions

1. Heat olive oil in a sauté pan over medium heat. Add Israeli couscous and stir for few minutes until it’s browned a little bit and smells lightly toasted. Then pour water, add a bit of salt and bring to boil. Lower the heat, cover and cook for 10 minutes.
2. Meanwhile cut romanesco and broccoli into florets and parboil them. Drain and put in ice bath to preserve the bright green color.
3. Again heat a little bit of olive oil in a large skillet. Sauté garlic for a minute, then add cooked couscous, drained romanesco and broccoli, capers, lemon juice, salt and pepper. Cook for another minute and switch off the heat.
4. Serve with chopped fresh basil leaves.