Step 1

Place stock in a saucepan over high heat. Bring to the boil. Remove from heat. Add couscous. Cover. Set aside for 5 minutes.

Step 2

Meanwhile make Moroccan lamb: Place seasoning mix and coriander on a board. Mix together. Drizzle lamb with 2 teaspoons oil. Roll in the spice mixture to coat evenly, pressing to secure.

Step 3

Heat 1 tablespoon oil in a frying pan over high heat. Add lamb. Cook for 1 minute 30 seconds on each side and 20 seconds on each end. Transfer to aplate. Cover loosely with foil. Set aside for 4 minutes to rest.

Step 4

Meanwhile, fluff couscous with a fork. Place tomato, onion, chickpeas, coriander, spinach and lemon rind in a bowl. Add couscous. Toss. Season. Drizzle with oil.

Step 5

Make Minted yoghurt: Combine yoghurt, lemon juice and mint in a bowl. Season with salt and pepper.

Step 6

Slice lamb. Place couscous on a serving plate. Top with lamb and drizzle with any resting juices. Sprinkle with extra coriander and serve with yoghurt and lemon wedges.