Minty Chickpea Salad With Couscous

• 1 (10 ounce) box couscous
• 1 (15 1/2 ounce) can chickpeas, drained and rinsed
• 2 teaspoons grated orange zest
• 2 tablespoons extra virgin olive oil
• kosher salt and pepper
• 2 lbs beefsteak tomatoes, cut into wedges
• 12 small sweet onion, thinly sliced
• 14 cup of fresh mint, torn
• 14 cup roasted almonds, roughly chopped

1. Place the couscous in a medium bowl, pour 1 1/2 cups hot tap water over the top, cover, and let sit for 5 minutes before fluffing with a fork.
2. Stir in the chickpeas, orange zest, 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. In a separate bowl, combine the tomatoes, onion, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil.
4. Spoon the couscous and tomatoes onto a platter and sprinkle with the almonds.

couscous, chickpeas, orange zest, extra virgin olive oil, kosher salt, beefsteak tomatoes, sweet onion, mint, almonds

Taken from www.food.com/recipe/minty-chickpea-salad-with-couscous-274581 (may not work)