Maple & Harissa Chicken Wings with Sweet Corn Couscous Tabbouleh

Preheat oven to 220°C. In a bowl, combine maple syrup, harissa paste (to taste), half the sumac and a large pinch of salt. Toss chicken wings in the mixture, and arrange in a single layer on a paper-lined baking tray (use 2 trays if necessary). Bake for 30-35 minutes, turning once, or until caramelised and golden. Boil the kettle for step 2.

Tip! When you're swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

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.

Halve cherry tomatoes. Pick parsley & mint and roughly chop leaves, discard the stems. Medium dice Lebanese cucumber. Remove and discard the husks and silks of the sweetcorn cob; cut in half or 4 pieces. Cut foil to hold corn, top with butter, then seal edges to form a parcel. Add wrapped corn to the oven and cook for 15 minutes.

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

Tip! Control the lemon tang by adding to your taste. Use extra virgin olive oil if you have it.

Divide tabbouleh salad, corn and wings between plates. Enjoy!

Tip! For a little extra kick, you can toss the wings in any remaining harissa before serving.

Preheat oven to 220°C. In a bowl, combine maple syrup, harissa paste (to taste), half the sumac and a large pinch of salt. Toss chicken wings in the mixture, and arrange in a single layer on a paper-lined baking tray (use 2 trays if necessary). Bake for 30-35 minutes, turning once, or until caramelised and golden. Boil the kettle for step 2.

Tip! When you're swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

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.

Halve cherry tomatoes. Pick parsley & mint and roughly chop leaves, discard the stems. Medium dice Lebanese cucumber. Remove and discard the husks and silks of the sweetcorn cob; cut in half or 4 pieces. Cut foil to hold corn, top with butter, then seal edges to form a parcel. Add wrapped corn to the oven and cook for 15 minutes.

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

Tip! Control the lemon tang by adding to your taste. Use extra virgin olive oil if you have it.

Divide tabbouleh salad, corn and wings between plates. Enjoy!

Tip! For a little extra kick, you can toss the wings in any remaining harissa before serving.