Author Notes: Couscous is combined with a bright mix of fresh veggies including kale, broccoli, cherry tomatoes and zucchini before mixing in simple sunflower pesto and finishing with ripe avocado and a sprinkle of sunflower seeds —Sprinkles & Saturdays
Serves: 4
Ingredients
For the vegetable couscous
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1
cup dry couscous
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1 1/2
cups broccoli forets
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1 1/2
cups cherry tomatoes, halved
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1 1/2
cups zucchini, cut into bit-sized pieces
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1
bunch kale, spines removed and roughly chopped
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2
tablespoons olive oil
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1 1/2
teaspoons garlic powder
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4
tablespoons roasted and salted sunflower seeds
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1
avocado
For the pesto
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4
cups lightly packed basil
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1
cup roasted and salted sunflower seeds
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3
tablespoons nutritional yeast
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1/2
cup vegetable broth
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2
lemons, juiced
Directions
- To make the pesto: Place all ingredients plus salt and pepper in a food processor or blender and whiz until smooth. Set aside.
- 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.
- While the veggies are cooking, prepare couscous according to package instructions.
- Combine couscous and veggies in a large bowl and fold in pesto. Divide into bowls and top each with sliced avocado and sunflower seeds.
Photo by Sprinkles & Saturdays