Cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil and ricotta and pulse until smooth.
Add broccoli florets, and pest in a large bowl.
Cook Couscous according to directions, drain. Add to Broccoli.