Step 1 Mix Moroccan seasoning with olive oil in a small bowl; season with cracked black pepper. Brush oil mixture onto lamb steaks and leave to marinate for 10 minutes.
Step 2 Meanwhile, prepare couscous according to packet instructions. Fluff couscous grains with a fork and leave to cool for 10 minutes.
Step 3 Meanwhile, set a large non-stick frying pan over medium–high heat and spray with olive oil. Add lamb and cook for 3–5 minutes per side (depending on thickness), or until done to your liking. Transfer lamb to a plate, cover loosely with foil to keep warm and leave to rest.
Step 4 Add Roma tomatoes, beetroot coleslaw, baby spinach, shallots, dried cranberries and half of the mint to couscous; season with cracked black pepper and toss lightly to combine. Stir remaining mint through tzatziki. Slice lamb.
Step 5 Divide couscous salad among 4 dishes, top with lamb slices and mint tzatziki, and serve.