Vegetable Couscous With Sunflower Pesto

• 1 cup couscous
• 1 1/2 cups broccoli florets
• 1 1/2 cups cherry tomatoes halved
• 1 1/2 cups zucchini cut into bit sized pieces
• 1 head kale spines removed and roughly chopped
• 2 tablespoons olive oil
• 1 1/2 teaspoons garlic powder
• 1 cup sunflower seeds roasted & salted, plus more to sprinkle on top
• 1 avocado
• 4 cups basil lightly packed, or one full package of TJ's basil
• 3 tablespoons nutritional yeast
• 1/2 cup vegetable broth
• 2 lemons large

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.

couscous, broccoli florets, tomatoes, zucchini, head kale spines, olive oil, garlic, sunflower seeds, avocado, basil lightly, nutritional yeast, vegetable broth, lemons

Taken from www.yummly.com/recipe/Vegetable-Couscous-with-Sunflower-Pesto-1731854 (may not work)