Vegetable Couscous with Sunflower Pesto

Ingredients (serves 4-6):
- 1 cup couscous
- 1 1/2 cup broccoli florets
- 1 1/2 cup cherry tomatoes, halved
- 1 1/2 cup zucchini, cut into bit sized pieces
- 1 head of kale, spines removed and roughly chopped
- 2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- Sunflower seeds to sprinkle on top
- 1 avocado

For the Pesto:
- 4 cups lightly packed basil, or one full package of TJ's basil
- 1 cup roasted and salted sunflower seeds
- 3 tablespoons nutritional yeast
- 1/2 cup vegetable broth
- Juice of 2 large lemons

Instructions:
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.