Preheat oven to 220°C. Rub the lamb with the Chermoula and cracked Black Pepper, and then set aside.
Bring a large pot of water to boil. Parboil the vegetables for approximately 7-8 minutes or until you can pierce easily with a fork. Arrange the red onion and parboiled vegetables on a baking tray and drizzle with olive oil. Season to taste with salt and pepper. Bake in the oven for 15 minutes or until the vegetables caramelise.
Meanwhile, place stock and couscous into a large pot and simmer, covered over a LOW – MED heat for approximately 10 minutes or until it becomes fluffy. Set aside.
Heat oil in a pan over HI heat and sear lamb for 5 minutes on each side then rest for 10 minutes. (Cooking time for med – rare, adjust time to your liking).
In a large serving bowl, combine the couscous, vegetables, mint and barberries. Toss gently. Drizzle with olive oil and lemon juice to taste. Slice the lamb and place on top of the couscous salad. Gently toss to combine.
Finish with a large dollop of Greek yoghurt and a generous amount of Smoky Almond Dukkah scattered on top. Serve with extra mint, lemon juice and more dukkah.