Pour 2 tbsp of the olive oil into a heat proof mixing bowl and crumble in the stock cube with a generous pinch of salt. Add the couscous and spinach to the bowl and stir. Boil some water and pour 225ml over the couscous. Cover the bowl with Cling Film and leave for 5 minutes to cook.
Peel and finely slice the red onion with the Thin Slicing Disc of a Compact Food Processor and transfer to a plate. Quarter the olives if they are large. Place the parsley and coriander bunches into the wiped out bowl of the Food Processor fitted with the Knife Blade attachment. Blitz to roughly chop the herbs. Toss the herbs, the onion slices and almond flakes into the couscous along with the sun-dried tomatoes and olives. Season well with the juice of the lemon and a pinch of salt and pepper.
Crumble the feta into the bowl then add the salad leaves and toss everything together. Tear the chicken into the salad, drizzle with the remaining extra virgin olive oil and serve. Serves 4