One cup of Israeli Pearl Couscous
2 cups of water
2 tablespoon of Meyer Lemon
1 package of Chicken Tenders
1 small bag of whole uncooked cranberries
Your cranberry relish should be cooked a day ahead. Rinse your cranberries add one cup of water and ½ cup of sugar and boil until cranberries begin to pop. Cool completely pour into a serving dish add one whole cinnamon stick. Refrigerate until ready to serve.
Open you chicken tenders, season with salt and pepper a splash of
Italian EVOO and then drizzle with Orange Mango Passionfruit Balsamic. Place your marinating tenders into a Ziploc bag and place in the refrigerator.
While chicken is marinating boil your couscous it will only take 8-10 minutes so I would pour the couscous into the boiling water with 2 tablespoons of Meyer Lemon Olive Oil give it a stir and then take it off high heat and let it simmer and cook.
Start your grill and place your tenders on the grill until cooked they won’t take long about 4 minutes on each side. As they are cooking baste them with the marinade making the Orange Mango Passionfriut Balsamic caramelize onto the chicken giving it a brown sticky consistency. When done take off the grill and let the chicken rest.
We are now ready to plate our lunch: Take a scoop of couscous and place it in the middle of the dish. Take 3 pieces of chicken tenders and tent them on the couscous add a tablespoon of cranberry relish and drizzle with Meyer Lemon and Orange Mango Passionfruit Balsamic.