Friday, 7 March 2014

Being careful or not ... Harissa Wings with Couscous

I know I should be more careful with what I say. Most of the time others get me wrong or just don't understand what I am trying to say, but ... am I really trying to say something. Maybe! Sometimes I even don't get it myself.
Along that line I should be planning for some kind of crisis. No, nothing to dangerous, just for myself. I am not even talking about taking over the world. On that I am working for years already anyway and ... in some ways it is already working out. Hey, after all this is Cooking Around the World and I have Bloggers Around the World.
About more personal crisis things I let you know, when I know more. After all, I already have been working on seeing things more clearly now.
Enough about unintelligible babbling. The last few times I didn't really cook anything for you, so it is about time again, but ... be careful ...

... that one might be hot, it's not called Harissa Wings for no reason.

As I was travelling the shops, I thought to myself 'well, some kind of chicken wings wouldn't be bad for a change'. So I got some and started working on an idea for that. I was kind of in the mood for some North African flavours.
Have a closer look at the outcome ...

500 g chicken wings
3 heaped tsp. harissa paste
3 tbsp. olive oil
1 tsp. sugar
A splash of olive oil
Half an onion, chopped up
5 cherry tomatoes, quartered
1 yellow bell pepper, cut into pieces
2 cloves of garlic, finely chopped
1 tsp. Ras el Hanout
150 ml water
250 g couscous

We need the harissa, the olive and the sugar for the marinate. Mix it all together and then let the chicken wings marinate for at least 30 minutes I would say. Just make sure you don't starve to death.
Later on the wings need about 10 minutes on each side in a hot griddle pan. There you have to watch out they get browned, but not turn black ... to much.

For the couscous you start off with a splash of olive oil in the pan. Then you can get some flavours from the veggies by caramelising them in the pan for some time. I start with the onions, then the garlic, then the bell pepper and then the tomatoes, yes and add some Ras el Hanout, too.
When you are satisfied with the caramelisation you can go ahead by adding the water and a bit of salt and bringing it to the boil. Take the pan away from the heat and spoon in the couscous. Let it rest for 2 minutes and then let it continue to cook for 3 more minutes on low heat. At least that is what the instructions on my box of couscous said. Well, it also suggested to add a knob of butter afterwards. Why not take some olive oil. We don't want things get to dry.
Do we want things to get too hot? I don't know whether this will help or not, but I served the harissa wings on the couscous along with some yoghurt mixed with a bit more harissa.
Whatever, be careful, it for sure is hot.

Enjoy it! And while you are at it, enjoy your weekend as well, while I go on pondering on the crisis thingy ...


  1. It looks beautiful. I'd love to eat this.

  2. That looks delicious! I love harissa, love chicken wings and love couscous! Looks like a fab meal :)

    1. Thank you, Sarah! So, it's everything you want. Then you can't go wrong with that.

  3. Looks gorgeous. I have never used harissa but it looks like a great meal

    1. Then it's about time you get a go on harissa. That is of course only if you are into spicy food.

  4. You're generous with harissa, I love it in small quantities. :)

    1. You see, I am a generous person. Of course, you could try it with less. :-)

  5. This sounds fabulous Chris! I love that you've used harissa AND Ras-el Hanout. Super-tasty! Vohn x

    1. It indeed was super-tasty, thank you. After all I didn't just want to have Ras-el Hanout for the sound of it in my pantry, although that might have been the case in the beginning.


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