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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. While the chicken is grilling boil the kettle for the couscous. 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 yogurt, swirled with harissa if you like a bit more heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken wing	2	lbs		1732.7249	0.0	158.939	116.5734
maple syrup	3	tablespoons		156.0	40.224000000000004	0.024	0.036000000000000004
harissa	1	teaspoon		-	-	-	-
cumin seed	1	teaspoon	crushed	7.875	0.929	0.374	0.4677
orange	1		zested juiced	86.48	21.62	1.7296	0.2208
lemon	1		zested juiced	1.1183	0.3508	0.0178	0.0122
couscous	5	ounces		532.9705	109.7551	18.087	0.9072
mint	1			-	-	-	-
coriander	1			-	-	-	-
lemon	2	tablespoons	preserved chopped	7.685	2.4698	0.2915	0.0795
olive oil				-	-	-	-
greek yogurt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.