Bring stock to the boil in a saucepan, then remove from the heat and add the cous cous. Cover with cling wrap and stand for 5 minutes.
FLAVOUR THE COUS COUS
Gently heat a little oil in a saucepan. Add the onion and capsicum and cook for a few minutes. Add the cous cous, season with salt and pepper and remove from the heat. Keep warm.
MAKE THE DRESSING
For the dressing, combine the lemon juice and Pesto Genovese in a bowl and keep aside.
BARBECUE THE MEAT
Preheat the barbecue and cook the lamb chops on the grill for 4 minutes each side.
SERVE
Spread the Pesto on the lamb chops, serve with the cous cous salad and finish with a drizzle of the Pesto dressing.
