Vegetable Couscous With Sunflower Pesto

• For the vegetable couscous
• 1 cup dry couscous
• 1 1/2 cups broccoli forets
• 1 1/2 cups cherry tomatoes, halved
• 1 1/2 cups zucchini, cut into bit-sized pieces
• 1 bunch kale, spines removed and roughly chopped
• 2 tablespoons olive oil
• 1 1/2 teaspoons garlic powder
• 4 tablespoons roasted and salted sunflower seeds
• 1 avocado
• For the pesto
• 4 cups lightly packed basil
• 1 cup roasted and salted sunflower seeds
• 3 tablespoons nutritional yeast
• 1/2 cup vegetable broth
• 2 lemons, juiced

1. To make the pesto: Place all ingredients plus salt and pepper in a food processor or blender and whiz until smooth. Set aside.
2. Heat the olive oil in a large pan over medium high heat. Add the broccoli, cherry tomatoes and zucchini and cook for about 3 minutes. Add the chopped kale, garlic powder, salt and pepper and cook until tender, about 2 more minutes.
3. While the veggies are cooking, prepare couscous according to package instructions.
4. Combine couscous and veggies in a large bowl and fold in pesto. Divide into bowls and top each with sliced avocado and sunflower seeds.

vegetable couscous, couscous, broccoli forets, cherry tomatoes, zucchini, kale, olive oil, garlic, sunflower seeds, avocado, pesto, basil, sunflower seeds, nutritional yeast, vegetable broth, lemons

Taken from food52.com/recipes/59428-vegetable-couscous-with-sunflower-pesto (may not work)