While the barbecue is heating up marinate the lamb backstrap with 2 Tbsp of the Moroccan seasoning and a splash of oil.
Place your lamb on the BBQ and cook to your liking aiming for a nice caramelised colour on each side.
For medium rare the lamb should feel soft and have a springiness to it when you touch it with your finger.
Remove and rest the lamb to relax the meat to allow for a more tender eating experience.

FOR THE COUSCOUS
In a bowl, add your couscous and 1 Tbsp Moroccan seasoning.
Make up the chicken stock to 300ml of boiling water and add to the couscous mixture.
Cover and leave for 5 minutes, then fluff the couscous with a fork and allow to cool.
Roughly dice the red peppers, crumble the feta cheese and finely chop half the mint.
Add these to the couscous and season with salt and pepper to taste.

FOR THE TZATZIKI
Grate the cucumber and place in a tea towel and squeeze out any excess liquid.
Add the lemon zest, mint and cucumber to the yoghurt and mix well.
Season with salt and pepper to taste.

TO SERVE
Toast your seeds in a small pan on a low heat until golden.
Place your couscous onto a plate and slice your lamb and place on top.
Drizzle Tzatziki over the lamb and garnish with toasted seeds and coriander leaves.

Recipe from recipes.co.nz