On a tray, generously coat the lamb cutlets with 2-3 tablespoons of Simon Gault Home Cuisine kiwi seasoning, cover and set aside. In a saucepan whisk together the Simon Gault Home Cuisine lamb stock concentrate with the beetroot liquid and bring to the boil. Remove from heat, then slowly stir in couscous. Cover with gladwrap (or lid), stand for 5 minutes, then fluff cooked couscous with a fork and add the chunky beetroot pieces. Transfer the couscous to a mixing bowl and add the olive oil, red onion and chopped mint. Divide the salad between your serving plates and crumble the feta over the top and set aside. Pour the olive oil onto a heated BBQ hotplate or frypan and heat until it starts to shimmer. Place the lamb cutlets into the oil and cook for 1-2 minutes on each side for medium rare. Remove from the heat. To serve arrange lamb cutlets on top of the beetroot couscous and garnish with mint leaves and toasted slivered almonds.