Combine the chicken tenderloins, lemon juice and 1 tbsp Moroccan seasoning and toss well to coat the chicken. Allow to sit for 15-20 minutes.
Heat a non-stick grill pan or bbq and cook the chicken, for 2-3 minutes each side. Remove from the heat and cover with foil and allow to rest for 5 minutes before serving.
Place the couscous in a bowl and cover with boiling water. Add the olive oil and stir to combine. Allow to rest until all the water is absorbed. Fluff the couscous with a fork. Mix through the beetroot, capsicum and rocket.
Serve each plate with a quarter of the couscous mixture, chicken and a sprinkle of feta. Serve and enjoy!