Lamb crown with couscous stuffing

Name: Lamb crown with couscous stuffing
Ingredients: 3-rack crown roast of lamb, at room temperature, fat removed; 25 mL (1 fl oz) olive oil; 25 g (1oz) fresh parsley; 4 thyme sprigs, leaves picked; 2 garlic cloves; 1 tbsp. wholegrain mustard; Couple of pinches of saffron, optional (for the stuffing); 100 g (3 ½oz) couscous (for the stuffing); 40 g (1 ½oz) pine nuts (for the stuffing); 50 g (2oz) butter (for the stuffing); 1 small onion, finely chopped (for the stuffing); 2 garlic cloves, crushed (for the stuffing); 1 tsp. dried mint (for the stuffing); 1 medium egg, beaten (for the stuffing); 50 g (2oz) dried figs, finely chopped (for the stuffing); 75 g (3oz) feta, crumbled (for the stuffing); Pomegranate seeds, to garnish (for the stuffing)