Lamb Backstraps With Moroccan Salad

Ingredients
1/2 cup chopped flat-leaf parsley
1 tablespoon chopped coriander
4 garlic cloves, finely chopped
2 teaspoons harissa (see notes)
1 teaspoon dried thyme
1/2 cup (125ml) olive oil
1/4 cup (60ml) lemon juice
2 teaspoons ground cumin
2 x 350g lamb backstraps, trimmed
Moroccan salad
1/2 cup (100g) couscous
1 tablespoon harissa
100ml olive oil
1 tablespoon lime juice
1 tablespoon coriander leaves, chopped, plus whole leaves to serve
1 tablespoon mint leaves, chopped, plus whole leaves to serve
100g whole blanched almonds
2 butter lettuces, leaves separated
6 spring onions, thinly sliced on an angle
Method
For marinade, combine parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice and cumin in a bowl. Add lamb and turn to coat. Chill for at least 1 hour or overnight.
For the salad, place the couscous in a heatproof bowl. Pour over 1/2 cup (125ml) boiling water, cover and set aside for 5 minutes, then fluff up with a fork. Cool. Combine harissa, 1/3 cup (80ml) olive oil, lime juice and chopped coriander and mint. Season, then set aside.
Heat remaining oil in a small frypan over medium-high heat and cook almonds, turning, for 1-2 minutes until golden. Drain on paper towel and season with sea salt.
Preheat barbecue or chargrill pan to medium-high heat, then cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Remove from heat and set aside to rest for 5 minutes.
Arrange lettuce on a platter, top with couscous and almonds, and drizzle with the dressing. Scatter with extra mint and coriander leaves, and spring onions. Thickly slice lamb and serve with salad