Step 1

Cook the couscous according to packet instructions. Drain and refresh.

Step 2

Meanwhile, heat 1 tbs oil in a frypan over high heat. Season lamb, then cook for 2-3 minutes each side. Remove from pan, roll in dukkah to coat, then loosely cover with foil and set aside to rest.

Step 3

Meanwhile, in a large serving bowl, whisk lemon zest and juice, honey and remaining 1/4 cup (60ml) olive oil. Season, then add the couscous and stir to combine.

Step 4

Slice lamb, then place on top of the couscous with the watermelon, feta and watercress. Drizzle with cooking juices, grind over some black pepper and serve.