Step 1

Using a small metal spoon, combine Moroccan seasoning, cinnamon, coriander, garlic, lemon rind and oil in a bowl, crushing coriander seeds with the back of the spoon. Place lamb in a shallow glass or ceramic dish. Add seasoning mix. Turn to coat. Cover.

Step 2

Refrigerate for 3 hours or overnight. Preheat barbecue plate on high with hood closed then lower to medium. Cook lamb, covered, turning occasionally for 35 minutes for medium or until cooked to your liking. Transfer lamb to a plate. Cover. Stand for 10 minutes to rest. Thickly slice.

Step 3

Place couscous in a heatproof bowl, cover with boiling water. Stand 3 to 5 minutes until liquid has absorbed. Use fork to stir to separate grains. Add pistachios, onion, capsicum, parsley and lemon juice. Season and toss.