For the dressing, combine all ingredients and stir well. Season to taste.
In a bowl, mix the Moroccan spice powder with 1 tablespoon of the olive oil. Brush over the lamb and set aside.
Heat a chargrill pan or barbecue to medium-high heat and cook the lamb for 3-4 minutes each side (200 gram pieces) until lightly charred, but still rare inside. Set aside and cover with foil to rest for 10 mins.
Meanwhile, pour 3/4 cup of boiling water over the cous cous and cover with a lid. Let it stand for 5 mins, then add a little olive oil and fluff with a fork. Season well.
To a large bowl, add the cous cous, drained chickpeas, cherry tomatoes, cucumber, red onion, chopped mint, chopped parsley and goats cheese. Gently toss together.
Arrange the chickpea salad on a large plate or salad bowl. Slice the lamb and arrange on the salad. Crumble some more goats cheese if desired. Drizzle the dressing and season well.
