Minty Chickpea Salad With Couscous

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1 10-ounce box couscous

1 15.5-ounce can chickpeas, drained and rinsed

2 teaspoons grated orange zest

2 tablespoons extra-virgin olive oil

Kosher salt and pepper

2 pounds beefsteak tomatoes, cut into wedges

1/2 small sweet onion, thinly sliced

1/4 cup fresh mint, torn

1/4 cup (2 ounces) roasted almonds, roughly chopped

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