Cook the couscous according to the directions on the packet, using the stock instead of water. Cool slightly.
Season the lamb steaks on both sides with the coriander, turmeric, and paprika. Heat 1 tablespoon of oil in a frying pan over a high heat, and cook steaks for 3-4 minutes each side until medium rare. Rest for 5 minutes before slicing.
While the steaks are resting, heat a large frying pan over medium-high heat. Brush the slices of eggplant with oil, season with salt and pepper and fry for a few minutes each side until golden brown. Set aside. In the same pan, heat a little oil over medium high heat. Add the courgette, red onion, spinach and garlic and sauté until tender. Combine in a large bowl with the couscous, tomatoes, almonds, and feta.
For the yoghurt sauce mix the lemon juice, yoghurt, and fresh herbs together in a bowl and season.
To serve place slices of eggplant on each plate. Top with the couscous salad and the sliced lamb. Drizzle with the yoghurt dressing and sprinkle with coriander.