Pesto Roasted Veggies

head broccoli, (cut into florets (~2 & 1/2 cups))

head cauliflower, (cut into florets (~5 & 1/3 cups))

large carrots, (peeled and sliced (~2 & 1/2 cups))

olive oil

EACH: garlic powder and paprika

Fine sea salt and freshly cracked pepper

white beans ((cannellini), drained and rinsed)

original (not pearl) couscous

chicken OR veggie stock ((can also use water))

butter

good quality Basil Pesto Sauce, (store-bought or homemade (I recommend Buitoni's fresh made (refrigerated) basil pesto for this recipe!))

large lemons, ((3 tablespoons juice + additional wedges for serving), separated)

large ripe avocado, (thinly sliced or chopped)

honey roasted almonds ((I buy pre-roasted honey roasted almonds -- the "ready made for salads"))