Vegetable Couscous with Sunflower Pesto

Ingredients

• 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

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