Par boil a large crown of broccoli, cool and coarsely chop. Add to salad bowl. Add 1/4 cup thinly sliced red. Add 2 tbsp of cooked and chilled couscous. Add 1/8 cup chopped toasted almond. Toss with approx. 1/4 cup (small ramekin) balsamic vinaigrette dressing. Top with freshly grated Romano cheese.