Slit the side of the lamb steak and stuff it with basil and mozzarella.
Season the lamb and secure the opening with a cocktail stick.
Fry the lamb in olive oil over high heat for six minutes until cooked through.
Remove the lamb from the pan and keep it warm.
Add red wine to the pan and reduce the volume by half.
Stir basil into the wine reduction and keep warm.
Sauté the onion, aubergine, and pepper in olive oil until softened.
Combine couscous with 100ml boiling water and let stand.
Stir herbs and seasoning into the couscous and press into a mould.
Serve the lamb with the vegetables, unmoulded couscous, and drizzled sauce.