Combine the lemon pepper seasoning, thyme, olive oil, cider vinegar and green peppercorns in a sealable bag or lasagne-style dish. Add the lamb steaks, toss to coat, cover and leave to marinate for 20 minutes. Alternatively, refrigerate overnight.
Heat a dash of oil in a non-stick pan and cook the steaks on a high heat for 3 - 4 minutes on each side. Alternatively, cook the steaks on a moderately hot BBQ plate. Rest, before serving with the couscous salad.
In a small saucepan, bring 1 cup of water to the boil with the oil and salt. Stir in the couscous, turn off the heat, cover and leave for 2 minutes. Add the butter and stir with a fork to separate the couscous. Cool.
Toss through the currants, lemon rind, yellow pepper, rocket or watercress and chopped parsley. Shake the dressing ingredients together in a screw top jar and toss through the couscous. Serve with the lamb.