Tomato, Okra, and Corn Couscous with Buffalo Wings
Ingredients:
2 cans (15 oz) Margaret Holmes Tomatoes, Okra, and Corn
2 cups tricolor couscous
Water
16 – 20 Buffalo Chicken Wings or Nuggets* (see preparation options below)
Recipe Instructions:
Couscous Preparation:
Drain the 2 cans of Margaret Holmes Tomatoes, Okra, and Corn into a measuring up of bowl. Add enough water to make 2 ½ cups of liquid in small pot and heat on medium high until a gentle boil is reached. Remove pot from heat and add 1 cup of couscous. Stir. Then add second cup of couscous. Gently stir until liquid is absorbed. Place drained vegetables (tomatoes, okra, and corn) in a microwave safe bowl and microwave on medium high until thoroughly heated (microwave times and settings vary, usually 2- 3 minutes on high, stopping to stir once.) Add heated vegetables to couscous and gently mix together.
*Buffalo Wing Preparation Options: Bake 16 – 20 wings in preheated 375 degree oven for 25 – 30 minutes, or until thoroughly baked. Place baked wings in a bowl and drench with Texas Pete Buffalo Wing Sauce.
Or 1 -2 pkgs (16-20 wings) favorite brand prepared buffalo wings/nuggets (bake, fry, or microwave as directed on the pkg.)
Assembly: Plate out 4 portions of the MH Tomato, Okra and Corn couscous. Top with buffalo wings. Garnish.
Garnishes: carrot curls, thinly slice zucchini, baby corn, and /or chopped green onion. Also on the side, if desired, one dollop of sour cream, yogurt, or ranch dressing, to breeze the heat of the wings.
This Recipe uses the following products:
- Tomatoes, Okra and Corn
