Lamb Backstrap with Orange Mint & Date Salad

COUSCOUS:--
1 cup instant couscous
grated zest & juice of 1 lemon
2 tbsp EV olive oil
1 cup boiled peas
SIDS SALT & PEPPER to taste
ORANGE MINT & DATE SALAD:--
⅓ cup lemon juice
½ cup EV olive oil
SIDS SALT & PEPPER to taste
4 oranges, peeled & sliced
4 radishes, peeled & very thin sliced
1 red onion, halved and thin sliced
6 fresh dates, pitted & quartered
⅓ cup pitted black olives
⅓ cup torn mint leaves
120 g marinated feta, crumbled
LAMB & SERVE:--
3 x 250 g lamb backstraps
olive oil for rubbing
2 cups packed watercress

COUSCOUS: Put couscous in a heatproof bowl, add 1 cup boiling water, cover and let stand for 10 minutes. Fluff up with a fork, stir in lemon zest & juice, oil and peas. Season with SIDS SALT & PEPPER to taste then set aside.
ORANGE MINT & DATE SALAD: Combine lemon juice and oil then season with SIDS SALT & PEPPER to taste as a dressing. Arrange orange slices on each serving plate and top with radishes, onion, dates, olives and mint. Sprinkle with feta and drizzle with the dressing.
LAMB & SERVE: Rub lamb with oil, season with SIDS SALT & PEPPER to taste then BBQ or grill over medium-high heat for 4 minutes, turning every 15 seconds. Rest, loosely covered, in a warm place for 5 minutes.
Divide cress amongst the plates, alongside salad, top with sliced lamb and serve couscous as a side dish.