Warm Lamb Salad on Shepard Avocado Mint Couscous

1. Bring 275ml water to boil in a large saucepan. Add couscous & cover.
2. Remove from heat and allow to steam for 10 minutes.
3. Combine 1 tablespoon of olive oil and 2 tablespoons of lemon juice and brush over the lamb fillets.
4. Char-grill or barbeque, brushing with the oil and lemon until cooked as preferred. (medium- rare will be most tender)
5. Cover with foil and allow to sit for 10 minutes.
6. Dice avocados.
7. When the couscous has absorbed all the liquid, gently fluff with a fork and fold in the diced avocado, mint, currents, almond, lemon zest and 1 tablespoon juice.
8. Place on serving plates.
9. Slice the lamb and arrange on top of couscous.
10. Drizzle with the remaining lemon juice and olive oil.
11. Garnish with mint leaves.