Season the lamb pieces with salt, pepper, and cumin. Heat a tablespoon of olive oil in a frying pan. Add the lamb and quickly sauté until medium-rare, only about a minute on each side. Transfer the lamb pieces to a plate and let rest while you make the couscous and the mint pesto.
In a medium pot, bring the vegetable stock to a boil. Add the couscous and let boil until all the liquid is absorbed.
While the the couscous cooks, combine the mint, parsley, garlic, olive oil, and lemon juice in a food processor and purée into a loose pesto.
Toss the lamb and tomatoes with the couscous. Mix in the mint pesto and serve.
Natural Foods Chef, Author, and Top Chef Contestant
In this simple and vibrant couscous dish, Andrea Beaman offsets spicy lamb with a refreshing mint pesto.