In a medium saucepan, bring 1 3/4 cups of chicken or vegetable broth to a boil.
Stir in the couscous, cover, and remove from heat. Allow it to sit for 5 minutes or until the couscous has absorbed the liquid.
Fluff the couscous with a fork and set aside to cool slightly.

Grill the Chicken:

In a small bowl, combine the fresh lime juice, sesame oil, minced garlic, salt, and pepper.
Marinate the chicken tenderloin fillets with the lime-garlic mixture, ensuring an even coating.
Preheat your grill or grill pan over medium-high heat. Grill the chicken for 5-6 minutes on each side, or until cooked through and juices run clear.
Remove from the grill and let the tenderloins rest for a few minutes.

Assemble the Salad:

In a large salad bowl, combine the cooked couscous, chopped kale, roasted red peppers, crumbled feta cheese, and thinly sliced red onion.
Toss the salad gently to blend the ingredients.

Add the Chicken:

Cut the grilled chicken tenderloin into bite-sized pieces and arrange them over the salad.
Ensure the chicken pieces are evenly distributed throughout the salad.

Serve:

Garnish the salad with lime wedges for an added zesty kick.
Serve immediately and enjoy this scrumptious Grilled Chicken Tenderloin with Couscous, Kale, and Roasted Pepper Salad.