Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Moroccan wings with herb couscous
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 2 x 475g packs chicken wings
- 3 tbsp maple syrup
- 1 tsp harissa paste, plus more to serve
- 1 tsp cumin seeds, lightly crushed
- 1 medium orange, zested and juiced (about 6 tbsp in total)
- 1 lemon, zested and juiced
- 150g couscous
- large bunch mint
- finely chopped to make 2 tbsp preserved lemon
- extra-virgin olive oil
- to serve 0% fat greek yogurt
Method
- STEP 1
Heat the grill to high. Put the chicken wings into a large roasting tin and grill for 15 minute, turning halfway, till golden.
- STEP 2
Meanwhile mix the maple syrup, harissa and cumin with the zests, half of the orange and lemon juices and some seasoning. Pour over the wings, shake to coat, then rerun to the grill for another 15 minutes till browned and sticky, turning once.
- STEP 3
For the couscous, boil the kettle. Splash the remaining orange and lemon juice over the couscous then pour in enough boiling water just to cover. Clingfilm the bowl then set aside for 10 minutes. Roughly chop the herbs.
- STEP 4
Fluff the couscous, fold through the herbs, preserved lemon, 1 tbsp oil and some salt and pepper. Serve with the wings and a spoonful of yoghurt, swirled with harissa if you like a bit more heat.
