11) Mix together Harissa olive oil, Blueberry balsamic vinegar, and yogurt. Place halved chicken tenderloin and mixture in a ziplock bag and marinate 30 minutes.
22) 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.
33) Add blueberries, green onions lemon juice, toasted almonds and mint. Season with sea salt and pepper to taste.
44) Grill chicken tenderloins about 2-3 minutes on each side. Serve over couscous, sprinkle with mint and toasted almonds.