Description
Clean, easy, happy dish that makes the perfect entree or side!
Ingredients
- FOR THE PESTO:
- 4 cups Lightly Packed Basil
- 1 cup Roasted And Salted Sunflower Seeds
- 3 Tablespoons Nutritional Yeast
- ½ cups Vegetable Broth
- 2 Lemons, Juiced
- Salt And Pepper, to taste
- FOR THE COUSCOUS AND VEGETABLES:
- 2 Tablespoons Olive Oil
- 1-½ cup Broccoli Florets
- 1-½ cup Cherry Tomatoes, Halved
- 1-½ cup Zucchini, Cut Into Bit-sized Pieces
- 1 head Kale, Spines Removed And Roughly Chopped
- 1-½ teaspoon Garlic Powder
- 1 cup Couscous
- 1 Avocado, Sliced, For Topping
- 4 Tablespoons Roasted And Salted Sunflower Seeds, For Topping
Preparation
To make the pesto, place all ingredients plus salt and pepper in a food processor or blender and whiz until smooth. Set aside.
For the couscous, heat olive oil in a large pan over medium high heat. Add broccoli, cherry tomatoes and zucchini and cook for about 3 minutes. Add chopped kale, garlic powder, salt and pepper and cook until tender, about 2 more minutes.
While 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.
