Jono & Jules do food & wine

Delicious and speedy after-work dinner.

Moroccan Chicken Wings with Herby Couscous – to serve 4

• 1kg chicken wings
• 3 tbsp maple syrup
• 1 tsp harissa paste, plus extra to serve
• 1 tsp cumin seeds, lightly crushed
• 1 medium orange, zested and juiced (you need about 6 tbsp)
• 1 lemon, zested and juiced
• 150g couscous
• large bunch mint
• large bunch coriander
• preserved lemon, enough to give 2 tbsp when finely chopped
• 0% fat Greek yoghurt to serve

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

Mix the maple syrup, harissa and cumin with the zests, half of the orange and lemon juices and some seasoning. Pour this over the wings and give the tray a good shake to coat everything, then return to the grill for another 15 minutes until browned and stick, turning once.

Add the rest of the citrus juices to the dry couscous, then add enough boiling water to cover. Clingfilm the bowl and leave for 10 minutes. Roughly chop the herbs.

Stir the couscous with a fork to separate the grains, then add the herbs, preserved lemon, 1 tbsp extra virgin olive oil and some seasoning. Serve with the wings and a spoonful of yogurt mixed with a bit more harissa.

Beer Suggestion: Choose once of the fuller-flavoured lagers such as Kirin from Japan, it’ll work a treat.