Couscous Chickpea & Minty Tomato Salad

Soak the chickpeas for 4 hours in cold water; then rinse, drain and cook the chickpeas for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set the chickpeas aside. Meanwhile, place the couscous in a bowl, preferably in terracotta, add a drizzle of EVO and mix well. Then, in pan, heat 1-½ cups of salted water or vegetable broth. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, take a fork and toss the couscous. Then, stir in the chickpeas, orange zest, 1 tablespoon of EVO, ¼ teaspoon of salt and ¼ teaspoon of pepper and mix well. Right after, in a separate bowl, combine the tomatoes to the onion, mint, ½ teaspoon salt, ¼ teaspoon pepper and the remaining EVO. Finally, place 1 spoonful of the couscous and 1 of the tomato mixture into each serving dish. Sprinkle with almonds and serve.