In a large bowl mix the spice rub ingredients together. Add the lamb backstraps and rub the spice mixture into the flesh until the lamb is evenly coated. Set aside until needed.
Prepare your barbecue for direct cooking over medium-high heat (200°C to 260°C).
While the barbecue is heating, start on the couscous salad. Place the couscous, hot water, salt and butter in a medium sized bowl. Using a fork mix until evenly combined. Cover the bowl with cling wrap and set aside for 5 minutes.
Place all the dressing ingredients into jug and whisk with a fork until well combined. Set aside until needed.
Grill the peaches flesh side down over direct medium-high heat, with the lid closed, for 4 minutes or until caramelised. Remove from the grill and slice into quarters.
Grill the peaches flesh side down over medium-high heat, with the lid closed, for 4 minutes or until caramelised. Remove from the grill and slice into quarters.
Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 4 minutes or until caramelised. Remove from the grill and slice into quarters., with the lid closed, for 2-3 minutes a side, or until done to your liking.
Grill the lamb backstraps over medium-high heat, with the lid closed, for 4 minutes or until caramelised. Remove from the grill and slice into quarters., with the lid closed, for 2-3 minutes a side, or until done to your liking.
Remove the lamb from the grill and set aside to rest for a couple of minutes.
Assemble the salad by fluffing the couscous with a fork. Add the dressing and stir gently. Add the grilled peaches, red onion, pistachios and coriander.
Using the back of a wooden spoon hit the pomegranates over the salad bowl so the seeds fall out. Gently stir to combine the salad ingredients.
Thinly slice the lamb and serve it with the couscous salad and Greek yoghurt.
