Moroccan Lamb Couscous Salad and Mint Yoghurt

Steps

1. BBQ hot plate or grill to medium (if using).
2. Bring stock, water and first measure of Moroccan spice mix to the boil in a medium pot on high heat with a tight fitting lid on. Once boiling, turn off heat and add couscous. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat lamb dry with paper towels and coat with second measure of Moroccan spice mix. Season with pepper.
4. Cook lamb for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside on a plate, covered in foil, to rest.
5. While lamb cooks, grate carrot and dice tomatoes and cucumber 2cm. Set aside.
6. When couscous has finished cooking, add veggies to pot, along with golden raisins and dressing. Toss well to combine and season to taste with salt and pepper.
7. divide couscous salad between plates and top with Moroccan lamb and a dollop of mint yoghurt.