1.Combine lamb, spices and ¼ cup of the yogurt in medium bowl, cover; refrigerate for 3 hours or overnight.
2.Cook lamb on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; stand 5 minutes, then slice thinly.
3.Meanwhile, combine couscous and the water in large heatproof bowl, cover; stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in currants, rind, juice, fresh coriander and lamb; toss with fork to combine.
4.Serve lamb and couscous with remaining yogurt. Serve with a squeeze of lemon, if you like.
Marinate the lamb the night before. You can substitute some finely chopped preserved lemon for the lemon juice and rind in the couscous.Note