Hot & spicy wings with moroccan tabbouleh and fresh pomegranate

Juicy, fiery Hot & Spicy wings served with a refreshing tabbouleh made with couscous, fresh herbs, and crisp vegetables. The dish is completed with pomegranate seeds that balance the heat of the meat with a touch of sweetness and vibrant color.

2 servings

ingredients:

Wings

  • 6–8 pieces of Chef Patrick’s Hot & Spicy marinated wings

Moroccan-Style Tabbouleh (with couscous)

  • 100 g couscous
  • 150 ml boiling water
  • 1 tbsp olive oil
  • ½ cucumber (diced)
  • ½ red bell pepper (diced)
  • ½ red onion (finely chopped)
  • 1 tomato (seeded and diced)
  • a handful of parsley (chopped)
  • a handful of mint (chopped)
  • juice of ½ lemon
  • salt and pepper to taste

extras:

  • 2–3 tbsp pomegranate seeds
  • optional: natural yogurt with a hint of lime juice and salt

preparation:

Wings:

  • Bake in a preheated oven at 200°C (390°F) for 18–20 minutes until crispy and golden.
  • Remove from the oven and let rest for a few minutes.

Tabbouleh:

  • Place couscous in a bowl, pour over boiling water with olive oil, cover, and let sit for 5–7 minutes.
  • Fluff with a fork.
  • Add cucumber, tomato, bell pepper, and onion.
  • Stir in parsley and mint, drizzle with lemon juice.
  • Season with salt and pepper, mix well, and let rest for 10 minutes for the flavors to meld.

Assembly:

  • Arrange a portion of tabbouleh on a plate.
  • Place hot wings next to the salad.
  • Sprinkle with pomegranate seeds.
  • Serve with a spoonful of chilled yogurt (optional).

Decoration:

  • Garnish with fresh mint or cilantro leaves.
  • Add a lemon or lime wedge on the side for freshness and contrast.

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