1Preheat a chargrilled or barbecue on high. Drizzle steak with 2 tbsps oil and sprinkle with half seasoning. Chargrill 2-3 mins each side, until cooked to taste. Rest, covered loosely with foil, 5 mins, then slice.
2Meanwhile, in same pan, heat remaining oil on medium. Saute carrot, zucchini and remaining seasoning, 1 min. Transfer to a large bowl.
3In same pan, bring water to boil. Remove from heat. Add Couscous. Set aside, covered, 5 mins. Fluff with a fork. Transfer to bowl with carrot mixture.
4LEMON DRESSING: In a small jug, whisk all ingredients together. Set aside 5 mins until currants are plump.
5Add remaining ingredients to Couscous with dressing. Toss gently until combined. Serve couscous topped with lamb and accompanied with yoghurt.
Photo: Rob Shaw/Bauer