Roasted Potatoes with Orange Couscous
Potatoes are roasted with red apples, crispy chickpeas and sweet raisins then served over a bed of orange infused couscous. The potatoes, apples and chickpeas are seasoned with fennel, paprika and orange zest to balance the sweet with the savory.
This recipe comes to us from Trudy of veggie.num.num.
Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!
For the roasted potatoes:
- a little olive oil, for preparing the roasting tray
- 25 ounces 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!