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1
Heat the grill to high.
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2
Put the chicken wings into a large roasting tin and grill for 15 minutes, turning halfway, till golden.
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3
Meanwhile mix the maple syrup, harissa and cumin with the zests, half of the orange and lemon juices and some seasoning.
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4
Pour over the wings, shake to coat, then return to the grill for another 15 minutes till browned and sticky, turning once.
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5
While the chicken is grilling boil the kettle for the couscous.
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6
Splash the remaining orange and lemon juice over the couscous then pour in enough boiling water just to cover.
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7
Clingfilm the bowl then set aside for 10 minutes.
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8
Roughly chop the herbs.
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9
Fluff the couscous, fold through the herbs, preserved lemon, 1 tbsp oil and some salt and pepper.
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10
Serve with the wings and a spoonful of yogurt, swirled with harissa if you like a bit more heat.
