Colorado Lamb and Couscous Crostini

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1/4 cup pine nuts

1/2 cup beef stock

1 tablespoon unsalted butter

1/3 cup couscous

1 lemon, zested and juiced

1 small tomato, cut into 1/4-inch dice

2 tablespoons chopped fresh mint leaves, plus more for garnish

2 ounces feta cheese, crumbled

8 ounces chorizo, removed from casing and sauteed until done

1 small seedless cucumber, peel on, cut into 1/4-inch dice

Kosher salt and freshly ground black pepper

1 (14-ounce) boneless lamb loin, fat and silver skin trimmed

1/2 teaspoon ground cumin

3 tablespoons olive oil, plus extra for grilling

1/2 cup plain yogurt

Toasted crostini