Pearl Couscous and Plant-Based Meatballs
Pearl couscous and plant-based meatballs make a cozy, filling duo that brings comfort and nutrition to the lunchbox. The couscous is tender and fun to eat, while the meatballs are full of plant-based protein and savory flavor — a great way to fuel growing bodies without relying on processed fillers. When its on our meal plan for the week, I make the plant-based meatballs ahead on Sunday evening, to use it for at least 2 school days, if not 3.
Add in steamed broccoli for a dose of fiber and vitamin C, and a mix of fresh fruit for natural sweetness and hydration, and you’ve got a well-balanced meal that’s both satisfying and colorful. This is a wholesome combo that covers all the essentials — and still feels like something kids will genuinely look forward to.
Steamed Broccoli
Steaming broccoli is my go-to method because it preserves more of the nutrients, especially vitamin C and folate, which are sensitive to heat and water. When you boil broccoli, a good portion of these nutrients leach into the cooking water—and unless you're making soup, they’re lost. Steaming also keeps the texture crisp-tender and the color vibrant, making it more appealing (especially to kids!). Use a small steamer basket the fits a 3qt pot. Rinse fresh broccoli and separate to smaller florets. Place in the steamer within a pot, and fill the pot with tap water while making sure the water are still below the bottom of the steamer. Cover with the lid (preferably, use one that is not vented, or if that's the only option, then cover the lid with a clean kitchen cloth. Bring to boil, reduce the heat to low, and steam for 10 minutes or until as tender as preferred.
Plant-Based Meatballs
Follow my recipe here.
Pearl Couscous
I use store-bought pearl couscous, and cook it as suggested on the box.