Rub chops with oil and 1 tablespoon lemon juice; sprinkle evenly with 1/2 teaspoon salt and pepper. Rub chops with garlic and lemon rind. Cover and chill 30 minutes.
Combine chopped tomato, next 7 ingredients, and remaining 1 tablespoon lemon juice.
Grill lamb, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness. Serve chops with salsa over hot cooked couscous.
*1/4 cup drained canned crushed pineapple in juice may be substituted.
Note: Nutritional analysis includes 1 cup cooked couscous.