Heat a lightly oiled char-grill or barbecue over medium-high heat. Season chops and cook for 4-5 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
Meanwhile, place couscous and 1 cup (250ml) boiling water in a medium saucepan over high heat. Cover. Bring to the boil. Reduce heat to low and simmer for 8 minutes or until tender and liquid has absorbed. Remove lid. Stand for 2 minutes. Set aside to cool slightly in a large bowl. Add carrots, spinach, currants, lemon zest, juice and oil. Season and toss to coat. Top salad with ricotta and sprinkle with parsley leaves.
Serve chops with pesto, cous cous salad and lemon wedges.
Lamb cutlets, loin chops or rump steaks would also work well in this recipe.
Use feta or goats cheese instead of ricotta, mint or coriander instead of parsley.
Brown rice, cauliflower rice or quinoa would be good substitutes for cous cous.