1Microwave, steam or boil sweet potato until tender. Set aside.
2Meanwhile, heat oil in a medium saucepan over medium-high heat. Add couscous and cook, stirring, for 3 minutes until couscous is golden. Add stock and rosemary. Bring to the boil. Reduce heat and simmer, covered for 10 minutes or until couscous is tender.
3Set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains. Add sweet potato and set aside.
4Meanwhile, drizzle a little olive oil over lamb and sprinkle with paprika. Heat oil in a large frying pan on high. Cook lamb for 2-3 minutes each side until cooked to taste. Set aside to rest for 5 minutes. Serve with couscous.