Grilled Harissa Chicken Tenderloin with Couscous


August 26, 2019


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


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.


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