Preheat the oven to 375 degrees F. Place the first 6 ingredients on non-stick baking sheet and toss to combine. Season with salt and pepper. Roast the vegetables 30 minutes, or until tender and lightly roasted.
Meanwhile, bring the water to a boil in a small pot. Stir in the couscous, remove from the heat, cover and let the couscous stand 5 minutes. Transfer the couscous to a salad bowl, separate grains with a fork, and cool to room temperature.
When the vegetable have roasted 30 minutes, remove from the oven and let cool. Add the vegetables, basil and vinegar to the couscous, season with salt and pepper, and toss to combine. Cover and refrigerate until needed.
Preheat your grill to medium-high. Combine the 2 Tbsp. olive oil, cumin and paprika in a shallow dish. Add the lamb and turn to coat. Season the lamb with salt and pepper. Grill 3 to 4 minutes per side, or until medium to medium rare. (Cook a bit longer if you like it more well done.)
Mound some couscous salad on each of 4 plates. Set two lamb chops on each plate and serve with additional olive and balsamic vinegar for drizzling.