1 tablespoon Moroccan seasoning
500g lamb eye of loin
olive oil spray
290g (1 1/2 cups) couscous
375ml (1 1/2 cups) boiling water
1 mango, peeled and cut into bit-size pieces
1/2 red bell pepper, seeded and coarsely chopped
1/2 cup fresh mint leaves, chopped
1/2 cup fresh coriander (cilantro) leaves, chopped
2 shallots, ends trimmed, thinly sliced
1 tablespoon fresh lemon juice
125g (1/2 cup) low-fat natural yogurt
Preheat a chargrill or barbecue grill on high. Place the seasoning and lamb in a sealable bag. Shake to coat. Spray the lamb with oil and cook 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest. Thinly slice across the grain.
Meanwhile, place the couscous in a large heatproof bowl and pour over the water. Cover with plastic wrap and set aside for 5 minutes or until the liquid is absorbed. Add the mango, pepper, mint, coriander, shallot and lemon juice. Season with salt and pepper and toss until well combined. Divide the couscous mixture among serving plates. Top with lamb and yogurt.
The Culinary Chase's Note: The herbs along with the mango adds wonderful flavors to the couscous and also compliments the lamb. I added a teaspoon of ground cumin to the couscous. You can also substitute chicken stock for the water, if you like.