Broccoli Couscous - Cooking Like Kate

Cook the couscous according to the package instructions, but use vegetable broth instead of water.
1 cup couscous, 1 1/4 cups vegetable broth
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sun dried tomatoes and sauté for about 1 minute until fragrant. Add in the oregano and red pepper flakes.
1/4 cup extra virgin olive oil, 2 cloves garlic, 1/4 cup sun-dried tomatoes, 1 tsp dried oregano, 1/4-1/2 tsp red pepper flakes
Add the white wine and cook until almost completely evaporated.
1/4 cup dry white wine
Add the broccoli florets to the skillet and sauté for 3-4 minutes, or until they are tender but still vibrant green.
2 cups broccoli florets
In a large mixing bowl, combine the cooked couscous, sautéed broccoli mixture, Kalamata olives, and crumbled feta cheese.
1/4 cup Kalamata olives, 1/4 cup feta cheese
Add the lemon juice, salt, and pepper. Mix well. Garnish with fresh basil leaves if desired.
2 tbsp fresh lemon juice, Salt and pepper to taste, Fresh basil leaves for garnish