Vegetable Couscous With Sunflower Pesto Recipe

Name: Vegetable Couscous With Sunflower Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the vegetable couscous, 1 cup dry couscous, 1 1/2 cups broccoli forets, 1 1/2 cups cherry tomatoes, halved, and more.

Yes, Vegetable Couscous With Sunflower Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Couscous With Sunflower Pesto

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