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.
Ingredients
- chicken wings 2 x 475g packs
- maple syrup 3 tbsp
- harissa paste 1 tsp, plus more to serve
- cumin seeds, lightly crushed 1 tsp
- orange 1 medium, zested and juiced (about 6 tbsp in total)
- lemon 1, zested and juiced
- couscous 150g
- mint large bunch
- preserved lemon finely chopped to make 2 tbsp
- extra-virgin olive oil
- 0% fat greek yogurt to serve
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 503
- Fat 25.8g
- Carbs 29.8g
- Protein 37.4g
- Salt 0.55g
