Lamb and Minted Couscous Tabbouleh with Tahini Yoghurt Dressing

Ingredients

• 1/2 cup couscous
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 cup boiling water
• 1/4 red onion, finely diced
• 1 tomato, diced 1cm
• 1/2 telegraph cucumber, diced 1cm
• 70g feta cheese, crumbled
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• 1/2 bag rocket leaves
• 300g lamb rump steaks (at room temperature)
• 2 teaspoons lamb spice mix
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons vinegar (e.g. white wine, red wine, balsamic)
• 1/2 teaspoon mustard (e.g. Dijon, wholegrain)
• 1/2 cup natural yoghurt
• 2 teaspoons tahini
• 1 teaspoon runny honey

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