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
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
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To make the pesto: Place all ingredients plus salt and pepper in a food processor or blender and whiz until smooth. Set aside.
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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.
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While the veggies are cooking, prepare couscous according to package instructions.
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Combine couscous and veggies in a large bowl and fold in pesto. Divide into bowls and top each with sliced avocado and sunflower seeds.
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