Vegetable Couscous with Sunflower Pesto

By • July 11, 2016 0 Comments

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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 seedsSprinkles & Saturdays

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Serves 4

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.

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