Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous
['3 sprigs fresh rosemary', '3 sprigs fresh thyme', '4 cloves garlic', '2 1/2 teaspoon plus 2 tablespoons olive oil', '1 pound lamb tenderloin', '3/4 cup Israeli couscous', '1 cup heirloom cherry tomatoes, halved', '1/4 cup chopped fresh basil', '1 medium vine-ripened tomato, thinly sliced', '1 teaspoon cumin seeds, toasted 1 minute in a dry skillet', '1/4 cup fat-free Greek yogurt', '1/4 cup seeded and roughly chopped cucumber', '"1/8 teaspoon confectioners sugar"', '1 tablespoon chopped fresh mint']
Strip leaves from stems of rosemary and thyme, then chop coarsely. Smash garlic cloves, then chop coarsely. Pulse herbs, garlic and 1/2 teaspoon oil in a food processor until smooth. Place lamb in a 13" x 9" glass baking dish; rub with garlic mixture; cover; refrigerate 1 hour. Remove from fridge and let sit at room temperature 30 minutes before grilling. Cook couscous as directed on package; transfer to a bowl. Toss with 2 teaspoon oil, cherry tomatoes and basil. Season with salt and pepper; set aside. Make raita: Heat oven to 375°F. Toss tomato slices with remaining 2 tablespoons oil and spread on a baking sheet; roast until tomatoes brown in spots, about 30 minutes. Grind cumin seeds to a fine powder in a coffee grinder or spice mill. Puree roasted tomato in a blender with cumin, yogurt, cucumber and sugar until smooth. Stir in mint. Season with salt and pepper. Transfer to bowl and refrigerate until ready to eat. Heat grill to medium-high heat (about 375°F). Grill lamb, about 2 minutes per side for medium. Remove from grill and let rest 10 minutes; cut into 1-inch-thick slices. Divide couscous and lamb among 4 plates. Serve with 1 tablespoon raita per plate.
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