Moroccan wings with herb couscous - Recipe - (2011)

Moroccan wings with herb couscous - Recipe - (2011)

30 MINUTES - SERVES 4 - "EASY"

chicken wings 2 x 475g packs
maple syrup 3 tbsp
harissa paste 1 tsp, plus more to serve
cumin seeds 1 tsp, lightly crushed
orange 1 medium, zested and juiced (about6 tbsp in total)
lemon 1, zested and juiced
couscous 150g
mint large bunch
coriander large bunch , finely chopped
preserved lemon
2 tbsp extra-virgin olive oil
0% fat Greek yoghurt to serve

1

Heat the grill to high. Put the chicken
wings into a large roasting tin and grill for 15
minutes, turning halfway, till golden.

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 return to
the grill for another 15 minutes till browned
and sticky, turning once.

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.

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.

PER SERVING

503 kcals, protein 37.4g, carbs 29.8g, fat 25.8g, sat fat 8.5g, fibre 0g, salt 0.55g

Source:Moroccan wings with herb couscous - Recipe - (2011)

Moroccan wings with herb couscous - Recipe - (2011)