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Preheat a grill. Meanwhile, in a medium skillet, heat 1 tablespoon EVOO over medium-low heat; add the onion and cook until softened, about 5 minutes. Stir in the blueberries, sugar, lemon juice, thyme sprigs and ½ teaspoon pepper. Simmer until the blueberries have released their juices and the compote has thickened, about 5 minutes. Discard the thyme sprigs and keep the sauce warm.
Brush the pork chops with 2 tablespoons EVOO and season with salt and pepper. Grill, turning once, for 8 to 10 minutes for medium; remove from the grill and let stand.
Meanwhile, in a small saucepan, prepare the couscous according to package directions. Fluff with a fork, then stir in the parsley, lemon zest and remaining 2 tablespoons EVOO. Season with salt and pepper. Spoon the couscous onto plates. Add the chops and any juices and spoon the berry compote on top.
Prep Smart: Don't wash blueberries more than 1 day ahead of using or they may mold.