12 chicken drumsticks
1 bottle Beerenberg Taka Tala Sauce and Marinade
1 cup Israeli or pearl couscous
2 cups water
Salt and pepper, to taste
¼ cup currants
2 spring onions, finely sliced
¼ cup parsley leaves
Zest and segments of 1 orange
Preheat the oven to 180°C. Line a roasting tray with baking paper.
Toss the drumsticks in half a jar of the Taka Tala Sauce and Marinade. Place onto the baking tray and season with salt and pepper.
Bake for approximately 20 minutes in the oven, or until a little crisp and sticky. Whilst baking, brush them with some extra sauce twice during the cooking time.
In the meantime, prepare the couscous.
Put the water in a saucepan and bring to the boil, add the pearl couscous to the boiling water and stir. Allow to boil for 8 minutes or until the couscous is tender. Drain.
Mix together the cooked couscous, currants, spring onions and parsley. Season to taste.
Place the couscous salad on a serving tray, scatter with the orange segments. Place the chicken drumsticks on top of the salad, drizzle any pan juices over the chicken and sprinkle with orange zest.