Moroccan Lamb with Pearl Couscous Salad and Harissa Mayo

Steps

1. Bring a large pot of salted water to the boil. Preheat BBQ grill to high heat (if using). Pat lamb dry and toss in a bowl with Moroccan spice blend and salt. Season with pepper and set aside.
2. Dice capsicum, cucumber and tomato 1cm; finely dice red onion; thinly slice beans. Place all in a large bowl and set aside.
3. 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.
4. While lamb cooks, 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. Once pearl couscous has finished cooking, toss all remaining pearl couscous salad ingredients together and season to taste with pepper. Combine second measure of harissa dressing and mayonnaise together in a small bowl.
6. To serve, scoop pearl couscous salad into bowls, top with Moroccan lamb and drizzle with harissa mayo.