Marinate and broil the lamb
Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne, and 2 tsp. salt in a blender with 1/4 cup water; blend until smooth.
Pat the lamb dry. Wrap aluminum foil around the exposed bones, leaving the meat uncovered. Arrange the chops on a large rimmed baking sheet and brush on all sides with the marinade. Let the chops marinate at room temperature for about 30 minutes.
Position a rack 4 inches from the broiler element and heat the broiler on high. Season the chops on all sides with salt. Broil, flipping once, until an instant-read thermometer registers 130°F for medium rare, about 7 minutes total. Remove the foil. Let the chops rest, loosely covered with foil, for 5 minutes.
Make the couscous
While the lamb cooks, bring the chicken broth, 2 Tbs. of the oil, the curry powder, and 1 tsp. salt to a boil in a 2-quart saucepan over medium-high heat. Put the couscous in a medium heatproof bowl and pour the hot seasoned broth over it. Cover with a plate or plastic wrap and let stand until the couscous has absorbed all of the liquid, 5 to 7 minutes.
Fluff the couscous with a fork and stir in the remaining 1 Tbs. oil, the pine nuts, currants, and mint. Serve with the lamb chops.