Heat fry pan till hot and sautee lamb strips until brown on the outside and slightly pink inside. Remove and set aside. Sautee garlic, capsicum and onion together for 5 minutes or until lightly cooked.
Meanwhile, cook couscous as per packet directions, adding salt and pepper to taste.
Mix lamb, vegetables and couscous into a large bowl. Lay spinach leaves on plates. Add couscous mixture to spinach leaves, crumble goats cheese on top, and serve.