Step 1Preheat a barbecue hotplate or chargrill pan to high. Spray lamb with olive oil; season with cracked black pepper. Cook 2–3 minutes each side. Transfer to a plate, cover with foil, and set aside.
Step 2Meanwhile, place couscous in a large heatproof bowl. Pour over 1/2 cup boiling water. Cover; set aside for 10 minutes.
Step 3Place peas in a separate heatproof bowl. Cover with boiling water. Leave peas for 5 minutes. Drain.
Step 4Fluff couscous grains with a fork. Toss through peas, feta, cranberries, carrots, shallots, kale and mint. Add lemon zest and juice. Season with cracked black pepper; toss to combine.
Step 5Slice lamb; serve with couscous and lemon wedges.