In a large bowl mix the spice rub ingredients together.
Add the lamb backstraps and rub the spice mixture into the flesh until the lamb is evenly coated. Set aside until needed.
Light your heat beads either by using the supplied charcoal baskets or a chimney starter. Once lit and ashed over, ensure the baskets are filled and set up in the centre of your kettle on the charcoal grate. Place the grill back onto the kettle, ensure all vents are open, and place the lid on.
While the barbecue is heating, start on the couscous salad.
Place the couscous, hot water, salt and butter in a medium sized bowl. Using a fork mix until evenly combined. Cover the bowl with cling wrap and set aside for 5 minutes.
Place all the dressing ingredients into jug and whisk with a fork until well combined. Set aside until needed.
Once the barbecue is preheated grill the peaches flesh side down directly above the charcoal for 4 minutes. Remove from the grill and slice into quarters..
Grill the lamb backstraps directly on the grill for 2-3 minutes a side, or until done to your liking.
Remove the lamb from the grill and set aside to rest for a couple of minutes.
Assemble the salad by fluffing the couscous with a fork. Add the dressing and stir gently. Add the grilled peaches, red onion, pistachios and coriander.
Using the back of a wooden spoon hit the pomegranates over the salad bowl so the seeds fall out. Gently stir to combine the salad ingredients.
Thinly slice the lamb and serve it with the couscous salad and Greek yoghurt.