Place the chicken in a bowl, drizzle over the olive oil and add the moroccan spice. Mix well and marinate for at least 10 minutes.
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.
For the dressing: Mix all the ingredients in a small jug or glass jar. Season well.
Place a medium frying pan over medium heat. Cook the tenderloins for about 3–4 minutes each side (depending on the thickness). Remove and set aside.
Place the pearl couscous, spinach, cucumber, cranberries, spring onion, chickpeas, mint, feta and almonds. Drizzle over the dressing and toss well.
Serve the salad into bowls and top with the warm chicken tenderloins. Feel free to squeeze over some fresh lemon juice.