Maple & Harissa Chicken Wings with Sweet Corn Couscous Tabbouleh

Coat & Cook Wings:

Preheat oven to 220°C. Pat wings dry on paper towel. In a bowl, combine maple syrup, harissa (to taste), half of the sumac and a large pinch of salt. Toss wings in the mixture, and arrange in a single layer on a paper-lined baking tray. Bake for 30-35 minutes, turning once, or until caramelised and golden.

Prepare Couscous:

In the meantime, add the couscous to a bowl and enough boiling water to just cover the couscous. Pop a plate (or lid) on top and leave to fluff up. Fluff the finished couscous with a fork until well combined. Season with salt and pepper to taste.

Prepare Ingredients:

Zest lemon and cut in half. Halve cherry tomatoes. Pick parsley & mint leaves (discarding stems) and roughly chop. Trim and medium dice cucumber. Remove and discard the husks and silks of the corn; cut in half or into 4 pieces. Cut foil large enough to hold corn, top with butter, then seal edges to form a parcel. Add wrapped corn to the oven and cook for 15 minutes.

Make Tabbouleh Salad:

In a salad bowl: combine sumac, lemon juice & zest (to taste) and 2 TBS olive oil. Mix well. Add rocket & baby spinach, cherry tomatoes, cucumber, parsley & mint and couscous. Toss well to combine and dress.

You Plate It:

Divide tabbouleh salad, corn and wings between plates. Garnish with any remaining lemon wedges. Enjoy!