Lamb chops with red pepper & mint salsa
This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq
Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.