Name: Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous
Yield: Makes 4 servings
Ingredients: 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

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Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli CouscousKano Okado

The lamb in this dish from Cress Restaurant lends immunity-building zinc. For extra fresh flavors, pluck the rosemary, thyme and mint from plants purchased at a garden center; they'll flourish in a sunny window, so you can use them over and over.

Recipe notes

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