First, make the salsa verde: Finely chop the parsley and mint. Transfer to a bowl and stir in the remaining ingredients. Season with salt and pepper, and set aside.

Make the couscous: Place the currants in a small bowl. In a small saucepan, heat the vinegar over low heat until steaming, then pour over the currants. Set aside the currants to steep until you need them.

Meanwhile, in a medium saucepan, heat the oil over medium heat. Add the onion and garlic and cook until the onion is translucent, 3 to 5 minutes. Add the cumin seeds and toast for 1 minute. Add the stock and bring to a boil. Add the couscous, cover the saucepan with a tight-fitting lid, and remove from heat. Let stand, undisturbed, for 5 to 10 minutes.

While the couscous stands, make the spice rub for the lamb chops: Crush the peppercorns in a mortar and pestle or with the back of a heavy knife. Add the cumin and coriander seeds and lightly crush. Set aside.

Drain the currants. Add them to the couscous with the pine nuts and stir to combine. Season with salt and pepper.

Now, make the lamb: Rub the chops on all sides with the spice mixture and season generously with salt. Preheat the grill over medium-high heat, about 400ºF. Grill the chops until they are lightly charred, about 4 minutes per side for medium-rare. Rest, tented with foil, for five minutes, allowing the juices to reabsorb.

Serve the chops with the couscous. Drizzle with the salsa verde. Serve with the remaining salsa verde on the side.