Vegetable Couscous with Sunflower Pesto

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.