Spiced Lamb with Couscous Salad

Crush garlic. Place ½ the olive oil, garlic, Seventh Heaven Spice Blend and salt and pepper in a small bowl and stir to combine. Place lamb in a bowl and spoon over marinade. Set aside until ready to cook.

Dissolve stock cube in 185ml (¾ cup) boiling water. Place couscous in a heatproof bowl and cover with hot stock. Cover with a plate or tea towel and set aside for 5 minutes or until couscous is cooked.

Roughly dice tomato. Roughly chop olives and baby spinach leaves. Crumble feta.

Heat a frypan over medium-high heat. Add lamb and cook, turning halfway, for 3 minutes for medium-rare or until cooked to your liking. Drizzle over pomegranate molasses and turn steaks to coat for 30 seconds. Remove from pan and place on a plate, loosely covered with foil, and continue with step 5.

Place couscous, spinach, tomato, olives, feta, red wine vinegar and remaining olive oil in a bowl. Season with salt and pepper and toss to combine.

Cut lamb into slices. Divide couscous salad between bowls and top with lamb. Drizzle over any resting juices from lamb to serve.