Bring a pot of water to a boil and have an ice bath ready. Add the broccoli to the pot and cook for 4 to 5 minutes. Broccoli should be bright green and mostly tender. Transfer broccoli to the ice bath to stop the cooking.

Combine ingredients for the broccoli in a blender or food processor. Puree until the broccoli is in small pieces/the sauce is mostly smooth. Add the broccoli blanching water as needed to thin the puree enough to combine everything. I like the puree to be on the slightly thick side.

Heat a pan with tall sides over medium-low heat. Add the olive oil followed by the minced garlic. Stir in the couscous and toast for a minute or so. Measure in wine. Cook until most of the wine is gone, 3 to 4 minutes.

Add the broth and water. Bring to a boil, reduce to a simmer, and let cook for 15 minutes or so. The couscous should be tender and most of the liquid absorbed. When there’s a small amount of liquid left, reduce the heat to low and add the mascarpone cheese along with the broccoli mixture. Cook until hot and serve with a sprinkle of toasted almond slivers.