How to Make It
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.
Stir in the chickpeas, orange zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
In a separate bowl, combine the tomatoes, onion, mint, ½ teaspoon salt, ¼ teaspoon pepper, and the remaining oil.
Spoon the couscous and tomato mixture onto a platter and sprinkle with the almonds.