Maple & Harissa Chicken Wings with Sweet Corn Couscous Tabbouleh
- Prep time: 40 minutes
- Calories: 720
- 550 g of Chicken Wings (Split)
- 40 g of Maple Syrup
- 1 Tbsp of Harissa Paste (Classic)
- 1 of Sweet Corn Cob
- 1⁄2 Cup of Couscous
- 120 g of Cherry Tomatoes
- 1 Small Bunch of Parsley & Mint
- 1 of Lebanese Cucumber
- 1 Tsp of Sumac (ground)
- 1 of Lemon
- 1 Tbsp of Butter (pantry)
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!