Minty Chickpea Salad with Couscous

Place the couscous in a medium bowl, pour 1 ½ cups hot tap water over the top, cover, and let sit for 5 minutes before fluffing with a fork. (Or if you prefer, you can cook 10 ounces of quinoa in this step – just cook according to package instructions). Then, stir in the chickpeas, orange zest, 1 tablespoon of the oil, ¼ teaspoon salt pepper.

In a separate bowl, combine the tomatoes, onion, mint, ½ teaspoon salt, ¼ teaspoon pepper, and the remaining oil.

Spoon the couscous and tomatoes onto a platter and sprinkle with the almonds.