0 from 0 votes

Cherry Balsamic BBQ Chicken Over Herbed Israeli Couscous

If you’ve never tried bbq sauce made with rich, sweet yet tart cherries, you are in for a treat. This cherry balsamic bbq chicken served over herbed couscous is sure to win you over.
Course Main Dish, Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 864kcal
Author Holly Erickson


Cherry Balsamic BBQ Sauce:

  • ¾ cup natural ketchup
  • ¼ cup water
  • ¼ cup balsamic vinegar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • 2 tsp ground mustard
  • ¼ cup brown sugar
  • 2 cups frozen cherries


  • 4 large boneless skinless chicken breasts
  • ¼ cup olive oil
  • 2 tbsp stone ground mustard
  • 2 garlic cloves minced
  • ¼ tsp freshly ground pepper
  • ½ tsp salt
  • 1 tbsp brown sugar

Herbed Israeli Couscous:

  • 1 tbsp olive oil
  • 1 ½ cups Israeli pearl couscous
  • 1 ½ cups chicken stock
  • ¾ cup water
  • 2 large sprigs thyme
  • ½ tsp salt
  • Flat leaf parsley chopped for serving


  • Place all ingredients for the bbq sauce in a medium sized pot. Over medium heat, simmer until cherries are tender and sugar is dissolved, about 7 minutes.
  • Pour pots contents into a blender and blend on high until mixture is smooth. Refrigerate until room temp, stirring 1-2 times. Makes about 2 ½ cups.
  • While bbq sauce is cooling, make the chicken marinade. In a small bowl mix the olive oil, mustard, minced garlic, salt, pepper and brown sugar. Place the chicken in a bowl with a tight fitting lid. Pour marinade over chicken, cover with lid, shake to coat the chicken.
  • Heat grill to medium-high heat and lightly oil grate. Cook chicken on the prepared grill 10-15 minutes per side, or until no longer pink and juices run clear. Coat the chicken with cherry-balsamic bbq sauce while grilling.
  • While Chicken is on the grill, make the couscous. Heat oil in a medium frying pan. Add dry couscous and sprigs of thyme, stirring until toasted and turning slightly golden brown. In a separate pot (with tight fitting lid) bring chicken stock and water to a boil. Add toasted couscous to boiling stock, cover with a tight fitting lid, remove from heat and let rest for 10 minutes. After 10 minutes the couscous will be tender. If any liquid remains, turn heat back on and simmer, stirring frequently until all the water is absorbed.
  • To serve, place ¼ of the herbed couscous onto each plate, top with bbq chicken and desired amount of bbq sauce and sprinkle with flat leaf parsley.


Calories: 864kcal | Carbohydrates: 96g | Protein: 60g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 147mg | Sodium: 1484mg | Potassium: 1389mg | Fiber: 5g | Sugar: 38g | Vitamin A: 615IU | Vitamin C: 10.6mg | Calcium: 68mg | Iron: 2.8mg