Grilled Lamb Loin With Tomato And Cucumber Raita And Israeli Couscous

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3 sprigs fresh rosemary

3 sprigs fresh thyme

4 cloves garlic

2 1/2 teaspoons plus 2 tbsp olive oil

1 lb 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

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