Heat the oven to 400 degrees F.

In a small saucepan over medium heat, bring 12 cup water to a boil. Remove from the heat, add the couscous, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Stir well, cover the pan, and let sit for 5 minutes. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 teaspoons salt and afew generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 tablespoon of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 teaspoon salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 tablespoon of the mint and toss. In a small bowl, whisk together the lemon juice and 3 tablespoons of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over mediumhigh heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 tablespoons oil and the steaks; sear, moving them only to flip, for 2 minutes on each side. Put the skillet in the oven and cook for about 5 minutes for medium rare. Transfer the steaks to a carving board and let them rest for 5 minutes before slicing them intothin strips. Sprinkle with the remaining 1 tablespoon mint and serve with the tabbouleh and pieces of warmed pita bread.