Coat lamb with dukkah, pressing down well to cover. Set aside for 5 minutes.
Meanwhile, place couscous and lemon rind in a bowl. Add enough boiling water to lemon juice to make 1 cup. Pour over couscous, cover with plastic wrap and set aside for 10 minutes.
Heat half of oil in a non-stick frying pan on medium. Cook onion for 1 minute, stirring, until tender. Add seasoning mix and cook for another minute, until fragrant. Add to couscous with coriander and fluff up with a fork.
Heat remaining oil in same pan and cook lamb for 2 minutes each side, until browned and cooked to your liking. Serve cutlets with couscous and lemon wedges.