Moroccan Lamb with Pearl Couscous Salad and Harissa Mayo

Steps

1. Marinate lamb Preheat BBQ grill to high heat (if using). Bring a large pot of salted water to the boil. Pat lamb dry and toss in a bowl with Moroccan spice blend and a pinch of salt.
2. Prep salad Dice capsicum, cucumber and tomato 1cm; finely dice onion; thinly slice beans. Place all in a large bowl and set aside.
3. Cook lamb Heat a drizzle of oil in a large fry-pan on high heat. Cook lamb for about 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for about 5 minutes before slicing thickly. Alternatively cook lamb on BBQ.
4. Cook couscous Cook pearl couscous in pot of boiling water for about 8 minutes, until just tender. Drain well and toss with a little olive oil to prevent sticking.
5. Finish salad Once couscous has finished cooking, add to salad bowl with all remaining salad ingredients, toss together and season to taste. Combine second measure of harissa dressing and mayonnaise together in a small bowl.
6. Serve salad topped with Moroccan lamb and drizzle with harissa mayo.