Roasted Potatoes with Orange Couscous #Meatless Monday

roasted potatoes

Meatless Monday started in 2003 as a way to curtail American’s obsession with eating red meat 7 days a week, and introduce veggie-based alternatives that are delicious and filling. Now, Meatless Monday has caught on in 29 countries and is growing fast. Today’s recipe is basically meatless comfort food! Roasted potatoes with a hint of sweetness makes a great meal on a snowy day.


  • A little olive oil, for preparing the roasting tray
  • 1.5 lbs of new potatoes, halved
  • 2 tablespoons olive oil
  • 4 garlic cloves, lightly smashed
  • zest of 2 oranges
  • 2 red apples, de-seeded and cut into wedges
  • 1 1/4 cups cooked or canned chickpeas
  • 1/2 cup raisins
  • 1 tablespoon fennel seeds, chopped
  • 1/2 teaspoon paprika
  • a small bunch of fresh thyme sprigs

For the orange couscous:

  • ½ cup almonds
  • 2 cups couscous
  • 3 cups vegetable stock
  • Juice of 1 orange


To make the roasted potatoes:

Preheat an oven to 400 degrees.

Drizzle a small amount of olive oil into a large roasting tray and place in the preheating oven to warm the pan.

Bring a large pot of water to a boil over medium-high heat. Add the potatoes, return to a boil and cook for 3-4 minutes. Drain and return the potatoes to the saucepan over medium heat.

Add the olive oil and crushed garlic cloves to the pan. Season with salt and pepper to taste.  Toss well and cook 1-2 minutes, or until the garlic becomes fragrant. Remove the pan from heat and set aside.

Remove the roasting tray from the oven. Add the potatoes, garlic, orange zest, apple slices, chickpeas and raisins. Season with the fennel, paprika and thyme sprigs and toss well to combine. Shake well so the ingredients are evenly distributed.

Return the baking dish to the oven and roast for 35 minutes, or until the potatoes are crisp and golden.

To make the orange couscous:

Spread the almonds on a separate baking sheet and roast in the oven for 5 minutes, or until the almonds turn crisp. Chop the roasted almonds and set aside.

Bring the stock to a boil in a saucepan over medium-high heat. Add the couscous and orange juice and stir gently to combine. Cover the saucepan with a lid, remove from heat and set aside for 2-3 minutes.

Fluff the couscous with a fork and toss the chopped almonds in.

To complete the Roasted Potatoes with Orange Couscous:

Serve the roasted potato medley in equal portions on top of the orange couscous and enjoy!

Hat tip:




Miles is the Director of Content at North Idaho Wellness Magazine as well as a farmer in Coeur d'Alene Idaho. He's passionate about community, togetherness, food, and family. He writes about all the above and you can often find him at a cafe taping away on a keyboard. Email Miles with any questions you have - milest (at)

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