Bring a small saucepan of water to the boil. Add the pearl couscous and stock powder. Turn the heat down to a simmer and cook for about 8 minutes. Drain and run under cold water to stop the cooking process.
1 1/2 cups pearl couscous, 1 teaspoon chicken stock powder
For the dressing: Mix all the ingredients in a small jug or glass jar. Season well.
1 tablespoon extra virgin olive oil, 1 tablespoon apple cider vinegar, 1/2 lemon, 1 teaspoon dijon mustard, 1 teaspoon pure maple syrup, sea salt & cracked black pepper
Place the chicken in an air-fryer and cook on 180°C for 15 minutes. Or, to pan fry, place a medium frying pan over medium heat. Cook the tenderloins for about 4 minutes each side (depending on the size). Remove and set aside.
8 chicken tenderloins
For the salad: Place the pearl couscous, spinach, chickpeas, cucumber, cherry tomatoes, radish, onion, currants, mint and almonds in a large bowl. Drizzle over the dressing and toss well.
1 1/2 cups pearl couscous, 2 cups baby spinach, 400 g canned chickpeas, 1 lebanese cucumber, 1 cup cherry tomatoes, 4 radishes, 1/2 red onion, 1 cup currants, 1 cup mint leaves, 1/2 cup almonds
Serve the salad into bowls and top with the warm chicken tenderloins. Feel free to squeeze over some fresh lemon juice.
