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.