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
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.