Step 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Set a large non-stick frying pan (which has a lid) over high heat. Heat olive oil. Add lamb; cook, turning once, for 3–4 minutes, or until browned.
Step 2 Add seasoning, carrots and eggplant to frying pan; stir for 2–3 minutes. Add dried fruit, tomatoes, orange zest and orange juice. Cover pan and simmer, stirring occasionally, for 10 minutes, or until vegetables are tender.
Step 3 Meanwhile, place Brussels sprouts on prepared baking tray and season with cracked black pepper; roast for 10 minutes, or until sprouts are light golden.
Step 4 Uncover pan and simmer for 5 minutes, or until liquid reduces into a thick sauce. Cook couscous according to packet instructions.
Step 5 Serve lamb with fruity sauce, couscous and roast sprouts.