Honey-glazed chicken drumsticks with pearl couscous salad

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Honey-glazed chicken drumsticks with pearl couscous salad
Kids and adults alike will love this sticky honey glaze.


½ cup (125ml) honey
2 tbs harissa (optional)
2 garlic cloves, crushed
Finely grated zest and juice of 1 lemon
8-10 (1.2kg) free-range chicken drumsticks
1 head of broccoli, cut into florets
¼ cup (60ml) olive oil
1 cup (140g) pearl couscous
1 tin (400g) chickpeas, rinsed and drained
1 cup parsley and mint, leaves picked and chopped, plus extra leaves to serve
Seeds of ½ a pomegranate (120g)
½ cup (80g) almonds, toasted and chopped
1 tsp ground cinnamon
½ tsp ground cumin


  1. Preheat oven to 220°C. Line three baking trays with baking paper.
  2. Put honey, harissa (if using), garlic, lemon zest, and half the juice into a large bowl. Season and stir to combine. Add chicken and turn to coat, then transfer to two of the trays.
  3. Roast for 35-45 minutes, basting every 10 minutes, or until cooked through and golden. Loosely cover with foil and rest for 10 minutes. Put broccoli onto third tray, drizzle with 1 tbs oil, and season. Roast for 10 minutes or until golden but still crisp.
  4. Meanwhile, cook couscous according to packet instructions, then drain and cool under cold running water. Place into a large bowl with broccoli, chickpeas, herbs, pomegranate seeds, and almonds.
  5. For the dressing, combine remaining lemon juice, olive oil, and spices, then season. Add to couscous mixture and toss to combine.
  6. Arrange salad on a large platter, top with drumsticks, and scatter with extra herbs.

Credits: Delicious