600g chicken tenderloins (or your preferred cut)

½ cup Greek yoghurt

2 tbsp lemon juice

1 tsp Greek or Moroccan seasoning

salt and pepper to taste

1 cup wholemeal cous cous

400g can chickpeas, drained and rinsed

1 Lebanese cucumber, cut lengthwise and sliced thinly into half moons

½ red onion, thinly sliced

½ cup cherry tomatoes, halved

4 radishes, sliced thinly into half moons

½ cup parsley leaves, finely chopped

½ cup dill, finely chopped

juice of ½ a lemon

1 tsp sumac

1 tbsp extra virgin olive oil