Grilled Cumin-Lamb Pitas with Couscous and Yogurt

Ingredients

• 0.7 cup couscous 
• 0.5  cucumber seeded chopped
• 2 tablespoons optional: dill fresh chopped
• 2  garlic clove pressed
• 1 teaspoon ground coriander 
• 2 teaspoons ground cumin 
• 2.3 pounds lamb loins boneless trimmed cut into 1-inch cubes
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil 
• 0.5 small onion halved thinly sliced
• 6 6-inch wholewheat pita breads 
• 1.5 cups yogurt plain
• 0.3 teaspoon salt 
• 1  tomatoes ripe chopped
• 1 cup water 

Equipment

• bowl
• sauce pan
• sieve
• grill
• skewers
• cheesecloth
• metal skewers

Directions

1. Set strainer over large bowl. Line strainer with 2 layers of cheesecloth (do not let strainer touch bottom of bowl). Spoon yogurt into strainer.
2. Let stand at room temperature 1 hour (liquid will drain out and yogurt will thicken; discard liquid).
3. Mix yogurt, garlic and lemon juice in small bowl. Season to taste with salt.
4. Rub cumin and coriander over lamb pieces. Thread lamb onto 6 metal skewers. (Yogurt and lamb can be prepared 4 hours ahead. Cover separately and chill.)
5. Combine 1 cup water and 1/4 teaspoon salt in medium saucepan. Bring to boil.
6. Add couscous.
7. Remove from heat. Cover; let stand until liquid is absorbed, about 5 minutes.
8. Transfer couscous to large bowl; fluff with fork. Cool to room temperature. Stir in chopped cucumber, tomato, onion, olive oil and fresh dill. Season with salt and pepper.
9. Prepare barbecue (medium-high heat). Grill lamb to desired doneness, turning frequently, about 10 minutes for medium-rare.
10. Transfer to platter.
11. Sprinkle with salt. Grill pitas until heated through and lightly toasted, about 1 minute per side.
12. Place 1 pita on each of 6 plates.
13. Spread yogurt mixture evenly over pitas. Spoon couscous down center of pitas. Slide lamb off skewers onto couscous.