- Step 1
Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add rind and 1/2 the garlic. Cook for 1 minute or until fragrant. Add couscous, boiling water and stock. Bring to a simmer. Reduce heat to low. Simmer, covered, for 10 to 12 minutes or until couscous is tender.
- Step 2
Meanwhile, place lamb, cumin, oregano, lemon juice, 1/2 the dill and remaining garlic and oil in a glass or ceramic bowl.Toss to coat. Set aside.
- Step 3
Add spinach to couscous. Cover. Stand for 2 minutes. Add remaining dill and 1/2 the pine nuts. Season with salt and pepper. Toss to combine. Cover to keep warm.
- Step 4
Meanwhile, heat a greased barbecue grill and hotplate on medium-high heat. Cook capsicum, eggplant and zucchini on grill, turning, for 8 minutes or until tender and beginning to char. Cook lamb on hotplate for 3 to 4 minutes, for medium, or until cooked to your liking. Transfer vegetables and lamb to a bowl. Cover. Stand for 4 minutes to rest.
- Step 5
Make Olive Tzatziki: Place tzatziki in a bowl. Fold through olives and dill. Spoon couscous mixture among serving bowls. Top with lamb mixture. Dollop with Olive Tzatziki and serve sprinkled with remaining pine nuts and extra lemon rind and oregano.