1.Sprinkle lamb with salt and pepper. Cook lamb in a heated, oiled large frying pan for about 10 minutes or until browned all over and cooked to medium. Transfer to a plate; cover to keep warm.
2.Heat oil in same cleaned frying pan; add onion, cook, stirring, over low heat, for 10 minutes or until lightly caramelised. Add garlic; cook, stirring, until fragrant.
3.Meanwhile, place couscous in a large heatproof bowl; add combined salt and boiling water. Stand, covered, for about 5 minutes or until water is absorbed. Fluff couscous with a fork.
4.To make lemon oregano dressing, combine all ingredients with salt and pepper to taste in a screw-top jar; shake well.
5.Add onion mixture, tomatoes, fetta and spinach to couscous; toss gently. Serve couscous topped with sliced lamb and lemon oregano dressing.
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