Vegetable Couscous and Honey Glazed Chicken Wings

I am not a fan of Couscous at all but when my husband said he like it, i decided to try to prepare it. I searched and searched for recipes, i finally combined several recipes together, when it was ready! I couldn't believe Couscous can taste so good!!! I loved it and since then it became a regular in my house. Trust me this taste really gooooooooooooooooooooood...Wink

Ingredients

• couscous
• chicken wings
• honey
• lemon zest
• olive oil
• butter
• oyster sauce
• sesame oil
• soy sauce
• curry powder
• mushroom chopped
• tomatoes chopped
• green pepper chopped
• carrot chopped
• paprika
• cumin powder
• ground coriander
• onion chopped
• yellow and red bell pepper chopped
• fresh basil, dill and parsley leaves chopped
• black pepper
• chicken stock
• ginger and garlic paste
• rosemary
• salt

Lets Cook
1. Prepare the chicken wings by cutting it into 3 portions . Season the chicken to your taste add a little honey and bring it to a boil. When it is ready take it out and set aside.
2. Turn on your oven to 170c. Make a marinade for the chicken, mix together in a bowl, honey, oyster sauce, soy sauce, onion, sesame oil, half lime or lemon juice, little salt, little sugar, cayenne pepper, giner and garlic. Add the chicken and coat very well.
3. Place the chicken in an oven proof pan with foil-lined tray. Bake uncovered for 15 minutes, turn over every 5 minutes. Basting with remaining marinade and turning the sides.
4. Pour the amount of couscous you want in a bowl (it will rise so be careful). Pour about a TBS of olive oil, lemon zest, the remaining lemon or lime juice, the remaining basil, dill and parsley, very little salt. Use a fork to fluff the couscous until it is properly mixed. It will look sandy. Set aside.
5. Put a pan large enough to hold all your vegetables on heat. Add butter. Stir in onions, ginger, garlic, cumin powder, paprika, ground coriander, rosemary and mushroom. Saute for about 2 minutes. Add tomatoes, carrots, green, yellow and red pepper. Taste and adjust seasoning.
6. Share the vegetables in to two parts. Pour half of it into the dry couscous and fluff it with your fork and the remaining half leave inside the pot, put it back on heat and add a cup of chicken stock. Stir for a minute and set aside.
7. Bring the remaining chicken stock to a boil. Stir in the dry couscous and shake the pot for a minute. Turn off the heat and cover the pot tightly for about 5 minutes. You can put a towel before putting the lid on if you feel it wouldn't cover well.
8. Open it and make sure the couscous have absorbed all the liquid. Use a fork to fluff it (the olive oil we added to the dry couscous will prevent it from sticking together).
9. Your couscous is ready to be served with the remaining vegetables and your chicken. Enjoy.

NOTE
I discovered from the researched i made that you can use any vegetable you want, you can always personalize the dish. Just make sure it is eatable and taste good at the end of the day...lol
The chicken can be marinaded and baked directly, i just love to boil my chicken first i feel it taste better that way, if you are baking it directly give it more time in the oven say about 45 minutes and remember to turn the sides.

Vegetable Couscous and Honey Glazed Chicken Wings