g GRILLED HARISSA CHICKEN TENDERLOIN WITH COUSCOUS - Big Horn Olive Oil Company
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GRILLED HARISSA CHICKEN TENDERLOIN WITH COUSCOUS

1 LB. CHICKEN TENDERLOINS, CUT IN HALF

2 TBS. BIG HORN HARISSA OLIVE OIL

2 TBS BIG HORN BLUEBERRY BALSAMIC VINEGAR

2 TBS. NATURAL YOGURT

1 CUP COUSCOUS

1 1/2 CUP VEGETABLE BROTH

1 TBS BIG HORN 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

MIX TOGETHER HARISSA OLIVE OIL, BLUEBERRY BALSAMIC VINEGAR, AND YOGURT. PLACE HALVED CHICKEN TENDERLOIN AND MIXTURE IN A ZIPLOCK BAG AND MARINATE 30 MINUTES.

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. ADD BLUEBERRIES, GREEN ONIONS LEMON JUICE, TOASTED ALMONDS AND MINT. SEASON WITH SEA SALT AND PEPPER TO TASTE.

GRILL CHICKEN TENDERLOINS ABOUT 2-3 MINUTES ON EACH SIDE. SERVE OVER COUSCOUS, SPRINKLE WITH MINT AND TOASTED ALMONDS.