Grilled Harissa Chicken Tenderloin with Couscous


  • 1 lb. chicken tenderloins, cut in half
  • 2 tbsp. Harissa olive oil
  • 2 tbsp Blueberry balsamic vinegar
  • 2 tbsp. natural yogurt
  • 1 cup couscous
  • 1 1/2 cup vegetable broth
  • 1 tbsp Harissa olive oil
  • 1 cup blueberries
  • 4 green onions, finely sliced
  • Juice of ½ lemon
  • 1/4 cup flaked almonds, toasted (plus some for garnish)
  • Handful of fresh mint, finely chopped ( plus some for garnish)
  • Sea salt and black pepper


  1. Mix together Harissa olive oil, Blueberry balsamic vinegar, and yogurt. Place halved chicken tenderloin and mixture in a ziplock bag and marinate 30 minutes.
  2. Place couscous into a large pan and add hot stock and olive oil. Stir, cover and let sit 5 minutes. When done, fluff with a fork.
  3. Add blueberries, green onions lemon juice, toasted almonds and mint. Season with sea salt and pepper to taste.
  4. Grill chicken tenderloins about 2-3 minutes on each side. Serve over couscous, sprinkle with mint and toasted almonds.